Score With These Game-Winning Super Bowl Recipes

This chili is a rich, hearty dish made with tender chunks of chuck roast, fire-roasted tomatoes, and savory spices. Perfect for feeding a crowd, it’s best served with cast-iron cornbread and honey butter. From our May/June 2024 issue. Recipe from the book The Ranch Table by Elizabeth Poett. Copyright © 2023 by Elizabeth Poett. Reprinted by permission of HarperCollins Publishers.

Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Serves: 8 – 10

Ingredients

• 2 pounds chuck roast, at room temperature
• Kosher salt
• Ground black pepper
• 4 tablespoons extra virgin olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 teaspoons ground cumin
• ½ teaspoon chile powder
• ½ teaspoon smoked paprika
• ½ cup beer, ideally a lager or ale
• One 14.5-ounce can diced fire-roasted tomatoes
• One 15-ounce can red kidney beans, drained
• One 15-ounce can garbanzo beans, drained
• 2 cups bone broth aka beef stock (*separate recipe) or store-bought
• Freshly grated queso fresco or Monterey Jack, chopped cilantro, and sliced green onions

Directions

1. Cut the chuck roast into 1-inch cubes and use paper towels to pat the pieces dry. Season them generously with salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-duty pot over high heat. Lightly brown the meat on all sides, about 2 minutes per side. Remove the meat from the pot and set it aside.
3. Reduce the heat to medium. Add the remaining 2 tablespoons of oil to the pot. Then add the onion and garlic and 1 teaspoon of salt. Cook, stirring, until the onion is golden brown, about 5 minutes. Add the cumin, chile powder, and paprika to the pot and stir.
4. Add the beer and mix everything well. Bring the mixture to a simmer and cook until most of the beer has evaporated, about 2 minutes.
5. Put the beef back into the pot and add the canned tomatoes (and their liquid), both types of beans, and the broth.
6. Bring the mixture to a simmer and cook, partially covered, until the flavors have melded and the meat is fork-tender, at least 1 hour.
7. Serve with cheese, cilantro, and green onions.

PHOTOGRAPHY: Courtesy of B.J. Golnick.

Camellia’s Easy Chipotle Baked Beans

Infuse traditional baked beans with a smoky kick using chipotle peppers. This recipe offers a harmonious blend of sweetness and heat, making it a perfect side dish for any Super Bowl spread. Recipe courtesy of Camelliabrand.com.

Yields 4 – 5 servings.

Ingredients

• 2 cups cooked Camellia Brand Navy Beans
• ½ red onion, chopped
• ¼ cup dark brown sugar
• 1/3 cup ketchup
• 1 ½ teaspoons yellow mustard
• 4 strips bacon, cooked and crumbled
• 1 ½ teaspoons pureed chipotle pepper in adobo sauce

Directions

1. Preheat the oven to 350 degrees.
2. Combine all ingredients and pour the mixture into a casserole dish.
3. Bake, uncovered, for 25 – 30 minutes or until bubbling.

Photography: Courtesy of Camellia Brand.

The Fancy Navajo’s Magic Bread

Versatile and delightful, this “magic bread dough can be transformed into tortillas, fry bread, or biscuits. It’s an excellent accompaniment to dips, chili, or as a base for various toppings. Recipe courtesy of thefancynavajo.com.

Yields 8 – 10 pieces of bread.

Ingredients

• 3 cups all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon of salt (optional)
• 1 tablespoon olive oil or vegetable oil (tortilla and biscuits only)
• 1 ½ cups warm water

Directions

1. In a large bowl, mix flour, baking powder, and salt by hand.
2. Add in olive oil or vegetable oil, and mix into dough until evenly combined (tortillas and biscuits only).
3. Add in 1 cup of warm water, and mix dough until all of the dry ingredients are combined.
   1. You want your dough to be slightly tacky, but not runny, as you start to knead your bread. If more water is needed, add in a splash more water.
   2. It’s important not to add too much or too little water. As a rule of thumb, it’s better to add more water than less.
   3. If your dough is too watery, add more flour.
   4. If your dough is tough and dry, depending on how much you kneaded your dough, you may be able to add more water. If not, continue to knead your dough, and let it sit for at least 10 minutes.
4. Let your dough sit covered on the counter for at least 5 to 10 minutes.
5. If you are making tortillas, then at this point you can warm up a skillet and form dough into round flat circles that are ¼ inch thick and cook for at least 1 minute on each side.
6. If you are making fry bread, heat a shallow pan on medium heat. Add oil, filling the pan half way. You know oil is ready when you test a small piece of the dough and it turns golden. PLEASE BE CAREFUL. I highly recommend using vegetable or canola oil. Fry on both sides, until golden brown.
7. If you are making biscuits, preheat oven to 420 degrees. Form biscuits into flat shaped disks. Arrange onto a baking pan and let cook for 15 – 20 minutes or until the tops of the biscuits are golden brown.

PHOTOGRAPHY: Courtesy of Alana Yazzie.

Hill Country Corn Bread

This cornbread is a rustic, buttery classic with a hint of honey sweetness. Baked in a cast-iron skillet for the perfect golden crust, it’s best served warm with honey and soft butter. Recipe courtesy of Vista Brewing Co.

Yields 4 – 6 servings.

Ingredients

• 2 cups cornmeal
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ pound unsalted butter
• 1 cup buttermilk
• ¼ cup honey
• 2 whole eggs

Directions

1. Preset your oven to bake at 425 degrees. If you are baking your cornbread in a cast-iron skillet or molds, place them in the oven to heat up before baking.
2. Melt your butter gently on the stovetop. During this time combine and stir together your dry ingredients. Remove the melted butter from the stove to cool to room temperature. Combine and mix your buttermilk, honey, and eggs. Once butter has cooled to room temp, slowly whisk the butter into your wet ingredients. Then whisk together your wet ingredients to your dry. (Chef’s note: At this point you can save the batter over night or even in the refrigerator for a few hours before baking. I find that this helps the cornbread to develop a nice spongy cake texture. Otherwise, bake right away.)
3. Remove your cast-iron from the oven carefully. Brush the cast-iron with butter to prevent sticking. Then fill your cast-iron with batter and place on the middle rack of your oven. The corn bread should bake in 10 – 15 minutes or so. When the top starts to take on a golden color and a toothpick comes clean from bread it is done. If you are cooking in smaller molds the baking process will be quicker. Remove the bread from the oven and gently remove from the cast iron onto a wire rack to cool.
4. Serve with honey and soft butter and enjoy!

PHOTOGRAPHY: Courtesy of courtesy of Vista Brewing Co.

Fudgy Caramel Brownies

These brownies are rich, chocolatey, and perfectly gooey, with layers of melted caramel and a sprinkle of flaky sea salt. A decadent treat that’s sure to be a game-day favorite! From our May/June 2024 issue. Recipes from the book The Ranch Table by Elizabeth Poett. Copyright © 2023 by Elizabeth Poett. Reprinted by permission of HarperCollins Publishers.

Active Time: 15 minutes
Total Time: 3 hours, including cooling time
Makes: 12 brownies

Ingredients

• Vegetable oil, for greasing
• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 1 ½ cups unsweetened cocoa powder
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 6 ounces semisweet chocolate chips
• 1 ½ cups Homemade Caramels (*separate recipe) or 4 ½ ounces Werther’s Original soft caramels, cut in half
• 2 large pinches of Maldon salt or other flaky sea salt

Directions

1. Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan with oil and line the bottom and sides with parchment paper.
2. Melt the butter in a double boiler (or a large heatproof bowl set over a pot of simmering water) over medium heat. Then add the sugar, cocoa, and salt and stir until the sugar has dissolved and everything is well-mixed, about 5 minutes. Remove the top of the double boiler (or the bowl) from the heat.
3. Stir the vanilla into the chocolate mixture. Then add the eggs one at a time, stirring until the mixture is silky. Add the flour and stir until it is fully incorporated.
4. Pour about one-third of the batter into the prepared pan; there should be enough to form a thin layer that coats the bottom when you spread it around with a rubber spatula. Bake for 10 minutes, until the batter is barely starting to firm up on top (baking this bottom layer before adding the filling and top layer will ensure that it firms up properly).
5. Remove the pan from the oven. Scatter the chocolate chips evenly over the partially baked batter. Then arrange the caramels evenly over them. With a spatula, spread the remaining batter over the top and gently smooth it evenly to the edges.
6. Bake the brownies for about 20 more minutes, until the top is just starting to firm up and a toothpick inserted into the center comes out with very moist crumbs attached. Sprinkle the flaky salt on top.
7. Let the brownies cool completely, at least 2 hours. Then remove them from the pan and cut into 12 squares.

PHOTOGRAPHY: Courtesy of B.J. Golnick.

Blue Corn Cupcakes

Add a unique twist to your dessert lineup with blue corn cupcakes. They offer a subtly sweet flavor and a distinctive color, making them both a visual and tasty treat. Recipe courtesy of Alana Yazzie of TheFancyNavajo.com.

Yields 16 cupcakes.

Ingredients

• 1 cup all-purpose flour
• 1 cup roasted blue cornmeal (I use the Navajo Pride brand. Shima of Navajoland and Tamaya Blue sell this online, but I have seen blue cornmeal in some specialty grocery stores.)
• ¼ cup white sugar
• 5 teaspoons baking powder
• 1 pinch of salt
• ½ cup unsalted butter, softened at room temperature
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. Line cupcake pan with cupcake liners.
3. Sift all dry ingredients (flour, blue cornmeal, baking powder, salt) together in a large bowl.
4. In a separate bowl, whip room-temperature unsalted butter and sugar together until fluffy.
5. Then add eggs, milk, and vanilla until combined.
6. Slowly stir in the wet mixture into the dry ingredients and mix until smooth.
7. Scoop the batter into cupcake liners three-quarters from the top using a spoon or ice cream scoop.
8. Bake for 20 – 22 minutes or until tops are a light golden brown and a toothpick can be inserted in the center and be removed clean.
9. Let cool for 10 minutes.

Vanilla Buttercream Frosting

Ingredients

• ½ cup of cold unsalted butter
• 3 cups powdered sugar
• 2 – 4 tablespoons of heavy cream
• 2 teaspoons pure vanilla extract
• pinch of salt

Directions

1. Whip butter and salt together on medium-high until light and fluffy.
2. Slowly add in powdered sugar until the mixture starts to clump up.
3. Add in heavy cream and continue to add powdered sugar until desired frosting consistency (if the frosting is too thick, add in more heavy cream).
4. Frost your beautiful blue corn cupcakes. Optional: Top with a piñon.

PHOTOGRAPHY: Courtesy of Alana Yazzie, Jennifer Hubbell, and Hannah Manuelito.

Turmeric Gin and Ginger Mule

There’s something instantly warming about a spicy turmeric cocktail — even one served with a squeeze of lemon on a craggy mountain of chipped ice.

Makes 2 cups.

Ingredients

• Ice cubes
• ⅓ cup lemon gin (such as Sipsmith)
• ½ teaspoon ground turmeric
• 2 tablespoons fresh lemon juice
• About 8 ounces ginger bear, chilled
• 2 lemon wedges for garnish

Directions

1. Fill 2 glasses and a cocktail shaker with ice.
2. Add the gin, turmeric, and lemon juice to the shaker and shake vigorously.
3. Pour over the ice and top with ginger beer.
4. Garnish with a lemon wedge.

PHOTOGRAPHY: Courtesy of Lela Rose.

Brush Creek Greenhouse Gin & Tonic

This gin & tonic is a refreshing twist on a classic, featuring crisp gin, fresh lime, and cucumber. Light and botanical, it’s the perfect game-day cocktail.

Ingredients (over crushed ice)

• 1½ ounces Brush Creek New American Gin
• 4 ounces Fever-Tree Indian or Light Tonic Water
• 1 tablespoon fresh lime juice
• Cucumber slice  

Directions

1. Combine all ingredients over ice and gently stir.
2. Garnish with a sprig of mint or seasonal botanical.  

PHOTOGRAPHY: Courtesy of Brush Creek Ranch.