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Oh-So-Sweet
Super Sunday
Chili Party
Traditional Texas, Cincinnati Turkey and Vegetarian Chili score big with football fans.  (Family Features) - Chili originated as a way to make great-tasting, tough cuts of
meat tender, so it's easy on the budget and tastes even better if
made ahead. Just about the only thing chili fanciers agree on is
that chili originated in Texas, not Mexico. For fresh, juicy
crunch, top chili with chopped sweet onions. To sop up those
delicious juices, serve with warm cornbread, and round out the
meal with colorful slaw.
OSO Sweet onions (mild enough for children and older folks, with
no tears or onion-breath) are grown at the foot of Chile's Andes
Mountains, where perfect growing conditions produce large, juicy
onions with record-high sugar content, crisp texture and mild
flavor that doesn't kick back. They contain so little pyruvic
acid — the substance that causes tearing, harshness and
indigestion — that they are gentle enough raw for chili,
sandwiches or salads; versatile enough to caramelize, sauté,
grill, fry or roast. Onions contain naturally occurring
phytochemicals that can reduce the risk of cancer and protect
against heart disease.
Fire up a big "bowl of red" on Super Sunday with zesty OSO Sweet
onions, in peak season just in time for the big game — no tickets
needed for this chili-lovers feast. — By Aliza Green
Serves 8 2 tablespoons canola oil 1 OSO Sweet onion, chopped 3 carrots, diced 1 tablespoon chopped garlic 1 (28-ounce) can chopped tomatoes 1 butternut squash, peeled and diced (or 1-pound package diced butternut) 1 small celeriac (celery root), peeled and diced 1 (1-pound) bag frozen corn 2 (15-ounce) cans dark red kidney beans 2 (15-ounce) cans black beans Salt to taste 1/4 cup chili powder 2 chipotle chiles in adobo, chopped Heat oil in large Dutch oven. Add onions, carrots and garlic and cook over medium heat 5 minutes, until crisp-tender. Add tomatoes, butternut squash and celery root and bring to boil. Cover and simmer 20 minutes. Stir in remaining ingredients, bring to boil, reduce heat and simmer 20 minutes, stirring occasionally, until chili has thickened. 
Veggie SlawServes 8 Dressing: 3/4 cup canola oil 6 tablespoons cider vinegar 2 tablespoons sugar 2 tablespoons coarse mustard 2 tablespoons poppy seeds 2 teaspoons celery seeds Salt and black pepper to taste Vegetables: (or substitute 2 pounds precut slaw mix) 1 head curly cabbage (Savoy or napa), shredded 1 small head red cabbage, shredded 1 pound carrots, shredded 2 colorful bell peppers, thinly sliced 1 cup thinly sliced OSO Sweet onion Whisk together dressing ingredients. Toss with vegetables, season to taste and marinate in refrigerator at least 30 minutes before serving. 
Five-Way Cincinnati-Style Turkey ChiliServes 8 1/4 cup canola oil, divided 3 pounds ground turkey (dark meat preferred for moistness) 1 OSO Sweet onion, chopped 2 teaspoons chopped garlic 2 tablespoons cider vinegar 1 (12-ounce) can tomato paste, diluted in 1 quart water 2 tablespoons chile powder 1 tablespoon cinnamon 4 bay leaves 1/2 teaspoon allspice 1 teaspoon Worcestershire sauce Salt and black pepper to taste 1 pound spaghetti Garnishes: 1 (15-ounce) can dark red kidney beans, rinsed, drained and heated 1/2 pound sharp cheddar, shredded 1 OSO Sweet onion, chopped In large Dutch oven over medium-high heat, heat half of oil and brown turkey. Remove and reserve. Add remaining oil to same pot, and lightly brown onion and garlic. Stir in remaining ingredients, seasoning to taste with salt and pepper, and bring to boil. Reduce heat and simmer 45 minutes, stirring occasionally. Bring large pot of salted water to boil. Add spaghetti and cook until "al dente." Drain well and place in large serving bowl. Top with chili (discarding bay leaves). Serve with beans, cheese and onions as garnishes. Cook's Tip: For lower fat chili, cool and then refrigerate overnight. The next day, remove and discard any solidified orange-colored fat from the surface. 
Texas Beef ChiliServes 8 8 dried ancho chiles, trimmed and seeded 3 pounds ground beef, preferably coarse-ground chuck 1/4 cup canola oil, divided 1 OSO Sweet onion, diced 1 tablespoon chopped garlic 2 tablespoons sweet paprika 1 tablespoon ground cumin 1 tablespoon oregano 1 teaspoon ground allspice 2 (15-ounce) cans pinto beans Salt to taste Chopped colorful bell peppers for garnish Soak dried chiles in 1 quart warm water to soften about 15 minutes. In blender, puree chiles with their liquid. In large Dutch oven over medium-high heat, heat half of oil and brown beef. Remove and reserve. Add remaining oil to same pan, and lightly brown onion and garlic. Stir in paprika, cumin, oregano and allspice. Add chile puree, beef, beans and salt to taste, and bring to boil. Cover and simmer 1 hour, or until chili is rich and concentrated. Offer chopped bell peppers to garnish. Chef's Tip: One secret to great chili is to use coarsely ground beef. Ask the butcher to coarse-grind beef chuck. Dried chile anchos can be found in the Mexican section of supermarkets. 
Confetti CornbreadServes 8 1 OSO Sweet onion, diced 2 colorful bell peppers, diced 2 tablespoons butter 1/2 pound bag (or 2 cups) frozen corn 2 tablespoons unsalted butter 3 cups all-purpose flour 1 1/2 cups cornmeal, preferably stone-ground 2 teaspoons baking powder 1 teaspoon baking soda 1/4 cup sugar 1 teaspoon salt 1 stick unsalted butter, melted 2 cups buttermilk 6 eggs Preheat oven to 350°F. In skillet, fry onions and peppers in 2 tablespoons butter till crisp-tender. Remove from heat, stir in corn and reserve. Combine flour, cornmeal, baking powder, baking soda, sugar and salt in large bowl. Lightly beat together 1 stick melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined. Fold in vegetables. Butter 9 x 13-inch baking pan. Pour in batter and bake 45 minutes or until cornbread is set in center. 
Chili Fun Facts
Chili Garnishes
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