Souper Bowl Party
I made this chili last night for the ‘Puter hub. I’m going out of town this weekend and if I didn’t prepare this hearty, savory chili, the ‘Puter hub would live on a diet of tortilla chips, peanut butter bread, beer and Coke. The horrors. The best part about THIS CHILI is that you can add all sorts of ingredients like green chilis, celery, corn and maybe a little bit of cocoa to serve it up Cincinnati style. You can also use regular beef in lieu of turkey.
Plus, with the Super Bowl coming up, here’s a novel idea. Host a Souper Bowl party. Get it … Souper Bowl. Pun intended. Invite your BFFs. Prepare 3-4 soups, sport your favorite team apparel, and dish over the funniest commercial. Don’t forget to line up a variety of soup toppings like a blend of cheeses, sour cream, chives, cilantro, avocados, etc.
Will the Southwestern Three-Bean tackle the Tomatoes from the Vine? Or, will the Turkey Chili triumph over this amazing Black Bean (below)? It’s Souper Bowl XIXIXIXIIXIX, a challenge you don’t want to miss!
Black Bean Soup with Prosciutto
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 bay leaf
- 2 chopped yellow onions
- 2-3 teaspoons of minced garlic
- 1 15 oz. can of tomatoes
- 1 4 oz. can of green chilis
- 3-4 slices of prosciutto sliced into 1-inch pieces
- 3 15 oz. cans of black beans
- 1 tablespoon of chili powder
- 1 teaspoon of coriander
- 1 teaspoon of cumin
- 2 cups of chicken broth
- Cilantro and goat cheese for garnish
In a Dutch oven on medium heat, melt butter and oil. Add the onions and bay leaf. Sauté for about two minutes. Add the garlic, tomatoes, green chiles and sauté for 4-5 minutes. Add the prosciutto. Stir.
Drain excess liquid from the black beans. Add the beans to the mixture with the chili powder, coriander and cumin. Stir and simmer for another 4 minutes. Pour in the chicken broth and simmer for 7-9 minutes.
Using an immersion blender, blend. Top with goat cheese and cilantro.