A Little Superbowl Fun

The retail director of a successful New Jersey running company since 2019, Jennifer Heiner-Pisano oversees daily operations for it's four branches which are located in New Jersey and Connecticut. To support her passion for running, Jennifer Heiner-Pisano maintains membership in the New York Road Runners. 

We are only a couple of days away from Super Bowl Sunday, and typically the New York Road Runners host a Gridiron Race in Central Park or Prospect Park, and simultaneously have a football throwing contest.  Due to the ongoing COVID19 pandemic, those activities have been significantly restricted.  New York Road Runners is encouraging runners to participate in virtual events from anywhere in the country or world, in order to maintain everyone's health and safety. 

In addition to being an avid runner and swimmer, Jennifer Heiner-Pisano also loves cooking and trying out new recipes in the kitchen.  One of her favorite recipes for winter is a Steak Chili, which is also a perfect crowd pleaser for the Super Bowl.  Again, due to the global pandemic, we are being encouraged to refrain from large gatherings for the Super Bowl.  But the following recipe is a great one to test out on your immediate family at home, and save for next year's celebration! Feel free to double the recipe for leftovers! 

STEAK CHILI

• 2 Tablespoons Olive Oil
• 2 Pounds Steak, cut into 1 inch cubes, or smaller (I use top loin or London broil)
• 2 large Vidalia onions, roughly chopped
• 3 cloves of garlic, minced 
• 1 jar of jalapeno slices, drained
• 2 Tablespoons Chili Powder 
• 1 Tablespoon Ground Cumin 
• 1.5 Tablespoons Cayenne Pepper 
• 2-3 Cans of Diced Tomatoes (29-32 oz. each)
• 2-3 Cans of Kidney Beans, drained (15 oz. each)
• feel free to play with the spices to suit your taste! Can always add or decrease quantities to suit how hot you want the spice factor to be! 

In a large pot over medium high heat, heat up the oil and add the steak, stirring occasionally in order to brown.  

Add the onions, garlic and drained jalapenos, also stirring occasionally, until the onions start to become translucent. 

Add the spices, tomatoes, and drained kidney beans, and stir until combined.  Reduce heat to low and simmer, while covered for at least 30 minutes.  After the first 30 minutes, remove cover, stir, and let simmer for another hour, or until the chili has reached your desired thickness. 

I love serving this chili with rice (white or brown, your pick!), sour cream, and shredded cheese. 

Enjoy!