Football season is underway and we’ve got an entertainment pro from one of downtown L.A.’s favorite sport-friendly bars and restaurants to guide your game-day entertaining. With some top tips and a recipe for Game Day Chili, your watch party will be the talk of the block!
Executive Chef Christina Quinn of Brack Shop Tavern knows what it takes to create the perfect game-day atmosphere. Food may not be the primary reason for your football watch-party, but it comes in a close second. Chef Quinn brings out the event planner in everyone with these tried and true ways to spice up game day.
Pre-Game. Choose recipes that can mostly be prepared the day prior. After all, you want to be able to hang out with your guests and enjoy the game, too.
Create a “Build Your Own Chili Bar.” Chef loves a chili bar on game day that features a big pot of chili, served with everyone’s favorite fixings – cheese, sour cream, onions, tomato, tortilla chips, cornbread, and homemade hot sauce those those who like a little heat off the field! Chili bars are always a big hit and chef says 99 percent of the work gets done the day before.
If you’re gonna drink, do it right. You can’t go wrong with good rosé (just ask Meghan, the Duchess of Sussex). Chef Quinn recomends a Summer Water Rosé (decently priced under $20 a bottle).
A rum punch is always great for large groups and affords you the opportunity to pull out your vintage punch bowls. Beer, of course, is a perennial favorite. Chef recommends having a good Pilsner like Oskar Blues’ Mama’s Little Yella Pils and a Session IPA, like Lagunitas DayTime IPA. Whatever you serve, remember to enjoy responsibly. You’ll want to remember that last field goal!
- 1.5 pounds boneless short ribs, cut into 2-inch cubes
- 1.5 pounds ground chuck
- 3 tablespoons extra virgin olive oil
- 2 carrots, chopped
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 jalapeños, minced
- 3 tablespoons tomato paste
- 3 tablespoons cumin
- 2 teaspoons hot chili powder
- 2 teaspoons cayenne
- 1 teaspoon oregano
- 2 teaspoons dark unsweetened cocoa powder
- 3 chipotle peppers in adobo sauce, chopped
- 1 (28-ounce) Cento tomatoes, hand crushed
- 1 (8-ounce can) tomato sauce
- 1 (32-ounce can) beef stock
- 1 (29-ounce can) kidney beans, rinsed and drained
- To taste salt and pepper
- 2 bottles/cans amber-style beer
- 1 Season ribs generously with salt and pepper.
- 2 Heat the olive oil over medium-high heat in a large pot.
- 3 Add meat and brown on all sides.
- 4 Remove the meat from the pot, place on a dish and set aside.
- 5 Add carrots and onion and sauté for about 5 minutes until softened.
- 6 Add garlic and jalapeño and sauté for another minute until fragrant.
- 7 Add ground chuck and brown.
- 8 Add tomato paste, cumin, chili powder, oregano, cocoa powder and chipotle peppers. Mix everything together and cook for 1 minute.
- 9 Add beer, diced tomatoes with juices, tomato sauce and the beef broth. Stir to combine.
- 10 Return the ribs to the pot.
- 11 Bring to a boil, then reduce to low heat.
- 12 Cook for 2.5-3 hours, stirring often until the meat is tender.
- 13 Add beans, stir until warmed through then serve.
- 14 Recipe Note: Like most chili, it's even better after sitting for a day. If you can resist eating it the day it's made, it's worth it!