<strong>Super Bowl Chili, Steak Sandwiches and Potato Salad</strong>
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Super Bowl Chili, Steak Sandwiches and Potato Salad

Chef Tanya Tandoc, Tanya's Soup Kitchen
"Cooking with KAKE" - Recipe of the Week January 16, 2004
Ingredients:

Sterling Silver® Killer Chili

  • 2 tablespoons olive oil

  • 2 onions, diced

  • 1 to 4 jalapeno peppers, minced

  • 5 pounds Sterling Silver® ground chuck (use the chili grind)

  • 1 tablespoon ground cumin

  • 4 tablespoons pure chili powder

  • 2 teaspoons granulated garlic

  • 2 teaspoons black pepper

  • 1 teaspoon dried oregano

  • 4 cups chicken stock

  • 3 28-ounce cans crushed tomatoes

  • 2 cans kidney beans, drained

  • 2 cans pinto beans, drained

  • 1 tablespoon chipotle pepper sauce or hot pepper sauce

  • Cayenne and salt to taste

  • Chopped green onions, sour cream, crushed tortilla chips and cheddar cheese to garnish
Directions:

  1. In a very large pot, heat the olive oil and saute' the onion until browned.

  2. Add the jalapenos and ground beef, and saute' 10 minutes, breaking up the meat as you cook.

  3. Add the cumin, chili powder, garlic, pepper and oregano, and saute' a few minutes longer.

  4. Add the chicken stock, tomatoes, beans and pepper sauce, and bring to a simmer. Simmer, stirring often, for 1 hour.

  5. If the chili seems too thick, add stock or water to thin.

  6. Add salt and cayenne pepper to taste.

  7. Serve hot in big bowls, with the condiments in separate bowls for guests to add as they please.

  8. Serves 16 to 20


Sterling Silver® Hot Steak Sandwiches with Smoky Tomato Mayonnaise

  • 2 tablespoons olive oil

  • 3 large onions, sliced very thin

  • 2-1/2 pounds Sterling Sliver® sirloin steak, sliced across the grain into vey thin strips

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoo black pepper

  • Salt to taste

  • Pinch of Cayenne pepper



  1. Heat a large skillet and add the olive oil.

  2. Cook the onions on medium heat until very brown and caramelized, stirring often.

  3. Add the steak, garlic and pepper, and cook until strips are done, about 5 minutes.

  4. Add salt and cayenne to taste and keep hot


Smoky Tomato Mayonnaise

  • 1 cup mayonnaise

  • 1/2 teaspoon granulated garlic

  • 2 tablespoons of tomato paste

  • 1 tablespoon chipotle chili sauce

  • 2 tablespoons chopped fresh cilantro

  • 1/2 teaspoon liquid smoke

  • Salt to taste



  1. Mix the mayonnaise ingredients together and season to taste.


To assemble sandwich

  • 1 loaf ciabatta (Italian bread), but in half lengthwise

  • Tomato mayonnaise

  • Hot steak mixture

  • 1 pound provolone cheese, thinly sliced



  1. Preheat oven to 350º F.

  2. Place bottom half of bread on sheet pan.

  3. Slather both halves of bread with tomato mayonnaise.

  4. Pile the meat mixture on the bottom half of bread.

  5. Top each with provolone cheese.

  6. Place bread top on the sandwich, press firmly, and bake 10 minutes, until bread becomes crisp.

  7. Remove from oven, secure with frilled sandwich picks, and slice into 8 pieces.

  8. Enjoy hot.

  9. Serves 8


Sour Cream Potato Salad

  • 4 pounds small red potatoes, boiled until tender and drained

  • 2 cups sour cream

  • 1/2 cup red onion, minced

  • 2 tablespoons fresh chopped parsley, minced

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons dried dill

  • Salt and pepper to taste



  1. Mix all ingredients together in a large bowl, breaking up the larger potatoes a little with a spoon.

  2. Season generously with salt and pepper.

  3. Serves 8 or more

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