Two easy-to-make recipes produce dishes substantial enough to see fans through the demands of Super Bowl watching.
They are versions of familiar favorites — chili con carne (good served with cornbread), and barbecued brisket. The chili can be ready in less than 2 hours, but the cook should plan to start the brisket a day ahead.
The baked Chili Con Carne is among recipes in "Simply Casseroles: Over 100 Quick and Delicious One-Dish Dinners" (Surrey Books, 1998, $14.95 paperback), by Kim Lila.
Recipes in this collection range from Salmon Souffle to French Toast Casserole. Most are quick to prepare, making use of both fresh and packaged ingredients. This one is low-fat.
CHILI CON CARNE
(Preparation 25 minutes, cooking time 1 1/4 hours)
1 pound beef round, or skirt steak, fat trimmed, cut into 1-inch pieces
1 teaspoon minced garlic
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 large yellow bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalapeno pepper, finely chopped (for a spicier chili use 2 peppers)
14 1/2-ounce can diced tomatoes, undrained
15-ounce can tomato sauce
6-ounce can tomato paste
15 1/2-ounce can light red kidney beans, drained
15 1/2-ounce can dark red kidney beans, drained
1 teaspoon chili powder
1 teaspoon cumin powder
1 bay leaf
Preheat oven to 350 F.
Combine meat with garlic in a large saute pan or skillet and cook over medium heat until meat is browned; drain liquid.
To the meat, add the onion, all the peppers, diced tomatoes, tomato sauce and paste, and light and dark kidney beans. Stir until well mixed; add spices.
Pour mixture into a 2 1/2-quart casserole. Cover and bake for 1 hour and 15 minutes. Serve with garnishes such as cheese, onions or sour cream. Makes 6 to 8 servings.
Nutritional information per serving (6-serving size): 306 cal., 4.4 g fat (0.9 g saturated fat), 36.5 mg chol., 1,081 mg sodium, 29.3 g pro., 48.9 g carbo.
SWEET AND SPICY 'BARBECUED' BRISKET
(Preparation 10 minutes, marinating 8 hours, cooking time 5 hours)
5-pound trimmed beef brisket
Salt and pepper
1 tablespoon garlic powder
2 cups chipotle chunky salsa or plain chunky salsa
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Sandwich or hamburger rolls
Season brisket with salt, pepper and garlic and place in 3-quart shallow baking dish. Mix salsa, brown sugar and Worcestershire and spread over brisket. Cover and refrigerate overnight.
Preheat oven to 300 F. Bake brisket, covered, at 300 F for 4 1/2 to 5 hours or until tender. Slice or shred brisket and serve with juices on rolls. Makes 10 servings. Recipe from Pace Foods.