Vegetable Chili… with a Hot Dog Forest

It’s Super Bowl Sunday! I don’t follow football at all, but I’ll get in the spirit for a day full of food and hanging out with friends. When I heard about this dish, I knew it had Super Bowl written all over it: chili topped with cornbread and a forest of hot dogs. I opted for a deep pot and the hot dogs sank, making for a young forest.

Serves 8
Active Time: 20 min, Total Time: 1 hour 15 min
Oven Temp: 400°F

4 medium carrots
3 celery stalks
1 large onion
4 garlic cloves
1 tbsp vegetable oil
1 tbsp chili powder
1 tsp dried oregano
1 tsp dried basil
½ tsp ground cumin
½ tsp black pepper
1 15-oz can diced tomatoes
1 8-oz can tomato sauce
½ c water
2 14-oz can kidney beans, rinsed and drained

1 recipe cornbread batter
6 hot dogs
shredded cheddar cheese

Fire Roasted Chili with Corn Bread

When it’s cold outside, nothing warms you better than a nice hot bowl of chili. The possibilities are endless from vegetarian to meat, which beans you use, do you add pasta or rice.  The meat in this recipe can easily be omitted – just add more beans.  I used mild piquillo peppers from the farmer’s market, fire roasted right before my eyes, but you could also roast peppers under the broiler until nice and charred.

Serves 4
Active Time: 20 min, Total Time: 50 min
Oven Temp: 400°F

For the Chili:
½ lb ground beef
2 or 3 fire roasted peppers, enough to make ½ when chopped

2 medium carrots
2 celery stalks
1 medium onion
2 garlic cloves
1 tbsp vegetable oil
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
½ tsp ground cumin
½ tsp salt
½ tsp black pepper
1 15-oz can diced tomatoes
1 8-oz can tomato sauce
½ c water
1 28-oz can garbanzo beans, rinsed and drained