Sophisticated Super Bowl Chili Pairings with Alcohol
NEW YORK ( MainStreet) Chili is the perfect Super Bowl dish. It can be prepared a day or two ahead and only improves as it sits simmering on the stove in the afternoon hours leading up to the game. Jean-Luc Le Dû, owner of the wine store of that name in Greenwich Village, New York, procured two very different recipes for the classic American stew. One comes from Daniel Boulud, at whose restaurant Daniel Le Dû was the sommelier from 1995 to 2004. Boulud's rendition tones down the heat in the dish, which the chef finishes with cilantro.
Jonathan Waxman, whose restaurant Barbuto is just a few blocks north of Le Dû's Wines, uses habaneros, jalapeños and poblanos as well as ancho, cascabel and pasilla chili powders and chipotle pepper purée in his fiery chili, which incorporates both sirloin and pork butt. New Yorkers can compare the two versions at a tasting at Le Dû's store this Saturday afternoon; home chefs can stage their own taste test at their leisure.
Le Dû recommends pairing Boulud's chili with a red wine from Chateauneuf-du-Pape, a region that lies on the Rhône River two hours south of Boulud's hometown of Lyon, France. Based on the Grenache grape, the wines are hearty and robust, Le Dû says, perfect for a cold winter night.
The former sommelier has a more surprising pairing for Waxman's chili: bourbon. Le Dû says that the flavor profile and intensity of young American whiskey matches the dish's heat and multiplicity of flavors. Those who prefer beer with their chili can enjoy the end of the Super Bowl with what Le Dû calls a "whiskey of meditation," one whose age and complexity demand contemplation.
Jonathan Waxman's chili recipe:
- 8 tablespoons olive oil
- 6 pounds top sirloin cut into 1/2 -inch cubes
- 4 pound pork butt
- 2 tablespoons ground cumin
- 4 x Porter style beer
- 3 large red onion (peeled and chopped)
- 3 carrots (peeled and chopped)
- 6 cloves garlic (peeled and chopped)
- 1 habanero (topped, seeded and chopped)
- 2 jalapenos (topped, seeded and chopped)
- 3 poblanos (topped, seeded and chopped)
- 1 tablespoon ancho chile powder
- 1 tablespoon cascabel chile powder
- 1 tablespoon chipotle pepper puree
- 1 tablespoon pasilla chile powder
- 1 teaspoon New Mexican chile powder
- 6 cups beef broth
- 1 (28-ounce) can diced San Marzano tomatoes
In a large pot, add the olive oil and heat to medium high, add the meat and season with s/p. Cook until golden brown, remove and add the onions, carrots, garlic, chilies and the chili powders. Cook until golden, add the masa harina and meat,cook for 3 minutes and add the beer, tomatoes and broth. Bring to a boil, then a simmer. Cook for 3 hours or until tender. At this point you can cool and put in fridge for up to a week. Serve with cheese, sour cream, scallions, baguettes, guacamole and tortilla chips.