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