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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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January 26, 2016

Superbowl Chili

We live just 25 miles north of San Francisco, the "City By The Bay".  The "City" is totally gearing up for the Superbowl 50, which will take place at Levi Stadium...(home of the Forty-Niners... wah wah). I, myself, plan on steering clear of the city the next few weeks but can't wait for the Superbowl itself!
The Superbowl is always a great reason to have or attend a party, eat chili, drink beer and my favorite thing of all, in regards to the Superbowl....the commercials!

There's something about football and chili that just go hand in hand.  Don't you agree?  I do love a good pot of chili and there are SO many different varieties to choose from.  Just recently, Tocabe, an American Indian Eatery out of Denver, sent me this hearty looking recipe for their Green Chili Stew. Tocabe (as seen on Diners, Drive-ins and Dives) claims this recipe to be "warm, spicy and delicious as well as unique and authentic".  So if you're having a Chili Cook-off for your own Superbowl Sunday, you might want to throw this one into the mix.

Photo and Recipe courtesy Tocabe: An American Indian Eatery



Tocabe: An American Indian Eatery’s Green Chile Stew
SERVES 4-6 

INGREDIENTS 
  • 1 large potato
  • 8 ounces fresh ground beef
  • Kosher salt & freshly ground black pepper
  • 4 cups cold water
  • 1/3 cup flour (might need more depending on how much grease is in the meat)
  • 3⁄4 cup mild green chili (prefer fresh, but can substitute with frozen or canned)
  • 1⁄2 cup hot green chili (prefer fresh, but can substitute with frozen or canned)
  • 1 1⁄2 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder (optional)
  • Grated cheese (optional, we like cheddar)
  • Sour cream (optional)
DIRECTIONS
  1. Peel and cube the potato into 1/2 inch diameter pieces and set aside.
  2. In a sauté pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces (whatever size you want).
  3. Cook the green chili powder, if you are using, into the beef.
  4. While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
  5. When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains.
  6. Once your roux is complete, add to the stockpot with the cooked potatoes. Add the green chiles, corn, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stovetop.
  7. Bring up to temperature on medium heat, stirring occasionally. This may take up to 30 minutes or more. Feel free to add cheese or sour cream, if desired.

More info about Tocabe

"Founded in 2008 and owned by Matt Chandra and Ben Jacobs, Tocabe is the only American Indian owned and operated restaurant in Metro Denver. The restaurant’s warm, open space features American Indian cultural elements infused with contemporary design to create a unique, welcoming atmosphere. Tocabe takes it origin from Grayhorse: An American Indian Eatery, which was established in downtown Denver in 1989 by the Jacobs family (tribal members of the Osage Nation). Tocabe uses some of the family recipes from Grayhorse along with additional Osage recipes to create a fresh take on American Indian cuisine. Tocabe was featured on Diners, Drive-Ins and Dives in 2012."

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