Chasen’s Chili with Leftover Prime Rib

I’m married to a third-generation New Yorker so it’s no surprise that it’s #ALLIN for the Giants over here. This year my husband will be making a huge pot of Chasen’s Chili (above) with his signature addition—leftover prime rib.

He stumbled across this winning combo after Christmas dinner this past year and we’re dying to try again. He makes the Chasen’s recipe as is, and then toward the end throws in chunks of prime rib, which add a totally indulgent note to this already fantastic chili. So tonight—instead of roasting a standing rib roast for the two of us—we’ll have grilled bone-in ribeye steaks, with enough leftovers for Sunday’s big game. For more Super Bowl ideas, here’s a post of my game-time favorites from last year, with pics below: SUPER BOWL FOOD.

Super Bowl Food

Tomorrow is game day, and while I’m having trouble getting excited about Super Bla 2011, I am super excited about the food. We’ll be doing chili and my dear friend René’s EPIC clam dip, but I thought I’d share links to some of my favorite foods for game day.

Bruce’s Buffalo Hot Wings—best damn wings you’ll taste outside of my mom’s hometown.

René’s Clam Dip—a recipe from one of my dearest friends for the ultimate game day dip. You can’t serve this without your guests demanding the recipe. Or without Ruffles Original Potato Chips.

Texas Beef Brisket Chili—What is the Super Bowl without a Super Bowl??? Here’s my go-to chili from Bruce Aidells. Heads up: this one simmers on the stove for hours so be sure to leave plenty of time to get that brisket melt-in-your-mouth tender.

Football Sandwiches—a killer sandwich from one of my favorite new blogs, Dixie Caviar. These ham and cheese sammies use Hawaiian sweet rolls drizzled with a mustard sauce and are warmed in the oven for melty goodness.

Pimento Cheese (aka Southern Pâté)—this AWESOME recipe comes from my friend and Bon Appétit colleague Andrew Knowlton. He suggests serving this Southern classic with celery sticks and Ritz crackers, or spread it on white bread for a sandwich. It also makes for a damn fine Grilled Pimento Cheese Sandwich.

Pigs in a Blanket—go ahead, judge. But there is little better than a Lil’ Smokie wrapped up in cheese and a crescent roll “blanket.” Over here, we’re all about the mustard. Get the hottest you can find. For us, that means the rip-snorting stuff from Philippe the Original in downtown L.A.

Beer. And finally, the beer. It must be in cans. Here’s a link to a story I wrote for Bon Appétit last year about why beer in cans tastes better (it does) as well as some recs for my favorite craft beers in cans. And as an added bonus for you Giants fans, the story includes some Giants love. Happy Super Bowl!

Update: And for dessert? Just saw this on my friend Jessica’s blog. Must. Make. This. Red Velvet Skillet Cake. I mean really.

Red Velvet Skillet Cake via JessicaCollins.tv