For Super Bowl, we usually make chili. It’s our tradition, even though we don’t have a Super Bowl party and barely watch the game.
We made this chili recipe on Super Bowl Sunday. A rare thing happened. Almost as rare as seeing the Chicago Bears play in the championship. Both girls ate their whole meal and didn’t complain at all. That’s a huge victory, as there’s usually fussing over dinner.
We’re not big meat eaters, so we usually make a vegetarian chili loaded with an assortment of hearty, healthy beans, tomatoes and spices. Any combination of beans works well.
Just before I add the spicy seasonings, I remove a portion for the kids in a separate pot, so they get their own mild chili. The adults get the spicy version, with smoky chipotle peppers in adobo sauce. (Find canned chipotle peppers in adobo sauce in the Mexican aisle of your grocery store.) Thus, I’ve dubbed it two-way chili.
Now, if you know anything about Cincinnati chili, you know that two-way chili means something totally different. But I live in Chicago, not Cincinnati, so that’s not what I’m referring to.
For the record, Cincinnati chili is a saucy, meaty chili with unusual flavors of cinnamon and chocolate. Two-way Cincinnati chili consists of spaghetti topped with chili. Three-way chili is spaghetti, chili and shredded cheese. Four-way is spaghetti, chili, shredded cheese and diced onions. Five-way is spaghetti, chili, shredded cheese, diced onions and beans.
To make the Gluten-Free Nosh Two-Way Three-Bean Chili even more kid friendly, set out a few ramekins with a selection of garnishes. My kids love choosing their own toppings. It makes them feel more vested in the meal and more likely to eat it.
For a Cincinnati touch, serve the chili over gluten-free spaghetti. A guaranteed victory!