32 January 31 • 2019
jn

Put Your Stamp on
Casual Fare for the
Super Bowl

dining in
arts&life

T

he big day is
nearly here. Next
Sunday, Feb. 3,
Americans (and the
world) will indulge in
watching Super Bowl
LIII. When the New
England Patriots and the
Los Angeles Rams kick-
off, hundreds of millions
will tune in to the battle that determines
which team is best.
Of course, we can’
t watch the game on
empty stomachs.
The Super Bowl is the perfect occasion
to entertain without fuss. It is a football
game, and it would seem silly to serve
anything other than casual foods on dis-
posable plates, right?
Well, mostly right. True, more pizza is
served on Super Bowl Sunday than any
other day of the year (what’
s easier than
picking up the phone?). But, time out!
Make your own pizza — so easy using
French bread (baguettes).
The following recipes are quite casual
and easy to prepare in advance. Your
own chili. In place of creamy commercial
coleslaw, a fresh, light and homemade
slaw. And you’
ll win extra points with
homemade pulled brisket sliders. Read
on for more yumminess. Find a few
more online at thejewishnews.com.

NO-BEAN CHILI
This is a great chili to serve over hot dogs,
with lots of chopped onions and yellow
mustard.
2 Tbsp. vegetable oil
2 cups chopped onions
1 Tbsp. minced garlic
3 lbs. ground chuck

1 large green bell pepper, chopped
4 Tbsp. chili powder
1 tsp. sugar
½ tsp. ground cayenne pepper,
or to taste
2 Tbsp. dried parsley flakes
1 bay leaf
1 28-ounce can diced tomatoes
with liquid
1 can (6-ounces) tomato paste
2 cups (or one 15-ounce can)
beef broth
Salt and pepper to taste
Traditional method: Heat oil in large
pot over medium-high heat. Add onions
and garlic. Cook, stirring occasionally
for 5 minutes. Add the beef and cook,
stirring occasionally for 5 minutes more.
Add remaining ingredients and bring to
a boil. Reduce heat, cover and cook for

1 hour. Remove cover and cook another
hour until thickened. Adjust seasonings
to taste and serve. Makes 8 servings.
Instant Pot method: To make this in
the InstantPot, saute the onions and
garlic on the “Saute” feature of the pot
(uncovered). Add the beef and saute,
breaking up the meat as you go along.
Add the remaining ingredients and cook
on the “
chili” setting. Allow to cool in
the pot until you are able to open it (or
release the steam), stir and adjust salt
and pepper to taste.

PULLED BARBECUE BRISKET
Although this is made in the oven instead
of slow cooking on a barbecue, the flavor
is sweet and spicy with a wonderful mix
of flavors.
5 pounds beef brisket, most visible

fat removed
1 can (28-ounces) crushed tomatoes
2 cups finely chopped onions
2 Tbsp. minced garlic
1 tsp. ground pepper
2 Tbsp. kosher salt
2 Tbsp. brown sugar
2 Tbsp. chili powder
Garnish:
1-2 cups favorite barbecue sauce
2 Tbsp. red wine vinegar
1 Tbsp. hot pepper sauce, such as
Tabasco, optional
Preheat oven to 325 degrees F. Place
brisket in a roasting pan or disposable
aluminum pan and add the remain-
ing ingredients to the pan (around the
meat). Cover the pan with foil and cook
for 5 hours. Remove from the oven and
cool completely (you may cook the beef
up to a day ahead).
Use your fingers (or 2 forks) to pull
apart or shred the beef with the grain to
thin small pieces. Place the pulled beef
in a pot with accumulated juices. Add
all the sauce ingredients and stir to com-
bine. Cook over medium heat until very
hot and saucy. (Alternately, place it back
in the roasting pan and keep warm at
200ºF until ready to serve). Keep warm
until ready to eat. Serve the beef on small
rolls or burger buns. Serve with mustard
or other condiments, if desired. Makes
20 “
sliders” or more servings.

EASY OPEN-FACED
FRENCH BREAD PIZZAS
French baguettes (as many as you
like), the softer the better (you can
always use hoagie rolls)
Your favorite Marinara sauce
Extra-virgin olive oil

Annabel Cohen
Food Columnist