Magoun’s Super Bowl Sunday Chili Cook-Off & Recipe

January 24, 2014 6:15 AM

Chili (Photo by Hulton Archive/Getty Images)

Bad news: The Patriots’ season is over. Good news: We have a great Super Bowl chili recipe AND we found something fun to do during the day on Super Bowl Sunday. On Sunday, February 2nd from 12-3 p.m., Olde Magoun’s Saloon in Somerville will be rocking its 9th Annual Super Bowl Sunday Chili Cook-off. You can bring your own chili to be judged (show up 30 mins early, limited to 30 entries) or you can just show up and be the judge (aka EAT). Either way, it’s free.

In the meantime, Magoun Executive Chef Howard Haywood dishes out his recipe for a Texas-style red chili.

(Editor’s note: If you’re participating in Magoun’s chili cook-off, maybe try a different recipe for the competition.)

Chili (Photo by Hulton Archive/Getty Images)

Chili (Photo by Hulton Archive/Getty Images)

Texas-Style Red Chili

• 1 1/2 ounces dried guajillo chiles
• 1 pound boneless beef short ribs (chuck flap), cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
• 1 medium white onion, diced small
• 4 garlic cloves, smashed and peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon chile powder
• 1 tablespoon paprika
• 2 tablespoons cornmeal
• 3 3/4 cups beef broth
• 1 cup tomato puree
• 1 cup thinly sliced scallion tops (for garnish)

1. Place guajillos in a large bowl and cover with boiling water. Let sit until very soft. Make sure the peppers are tender, this way straining the puree is not necessary. Reserve 1 cup soaking liquid.

2. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, reserved liquid and tomato puree, about 4 minutes, scraping down side as needed. Set chile puree aside.

3. Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl.

4. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with chuck flap.

5. Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes.

6. Add cumin, oregano, paprika, chile powder and cornmeal and cook until fragrant, 1 minute.

7. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high.

8. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes.

Chef Howard Haywood
Olde Magoun’s Saloon
518 Medford St
Somerville, MA 02145
(617) 776-2600

Howard Haywood is a Newton, MA native that has honed his culinary skills around the world. After graduating from the Culinary Institute of America in New York in 1988, he spent time working in Paris restaurants and traveled across the US working his way through the LA, Chicago and Vineyard restaurant scenes. After checking out some cooking classes in Thailand, Howard settled down and opened his own restaurant, Como Va, in Vermont. He eventually came back to his Boston roots and has been working in the Boston area for over 20 years now. Prior to his role as the head chef at Olde Magoun’s Saloon in Somerville, Howard was the Head Chef at Aquitaine. Howard enjoys making simple, uncomplicated, real food and creating unique spins on traditional comfort food for locals at Magoun’s.