Good Chili Will Satisfy Football Weekend Guests

Football weekends can be annoying to a cook. Guests seem to care so much more about the quarterback than about the pot roast.

But, believe it or not, game days are heaven to recipe testers. There we are in our snug kitchens, surrounded (well, sort of) by friends who are pleasantly engaged in another activity, leaving us in peace to interpret the day’s cooking instructions.

There’s no pressure for a coordinated, well-timed meal, just lots of cheerful gratitude for the steady stream of gifts from the kitchen.

Such lovely symbiosis suggests that those kinds of friends deserve something better than cold cuts or food delivered in a hatchback.

True, no well-conceived menu can be gracefully consumed during halftime, but there are dishes that can back-burner it during the first two quarters and emerge fresh and hot when the teams retreat. Anything that can’t be overcooked is probably a candidate - long-cooking stews, jambalaya, pot roast and chili.

The following chili is convenient in that it can be done a day ahead, and it’s different because it stars strips of beef, not ground meat. (Because of the cut, it has the look of a Chinese braised-meat dish, but it maintains the flavor profile of all-American chili.)

It’s not too ambitious to offer sensational green-chili corn muffins with the main dish. Early on, you can put the dry ingredients together in one bowl and the egg mixture in another (refrigerate this one).

Oh, and if the home team starts looking not so good as the game progresses, know that you’re going to have to start serving earlier. Dispirited fans tend to leave early.

Spicy Steak Chili

This upscale version of chili can easily be prepared a day in advance. Adjust the spices to suit your taste.

About 4 tablespoons vegetable oil

2 tablespoons butter

3 pounds top round, cut into thin strips 1-1/2 inches long by 1/2-inch wide

2 medium onions, thinly sliced

2 red bell peppers, ribs and seeds removed, cut into 1-1/2-by 1/4-inch strips

2 green peppers, ribs and seeds removed, cut into 1-1/2-by 1/4-inch strips

2 jalapeno chilies, ribs and seeds removed, finely chopped

1 teaspoon cumin, or to taste

1 teaspoon cayenne, or to taste

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 beef bouillon cube

2 cups canned crushed or pureed tomatoes

2 cups corn kernels, fresh or frozen

In a large saute pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over medium-high heat. In batches, add the beef strips and saute until they start to brown. Do not overcrowd the pan. Add more oil between batches, if needed.

Transfer the cooked meat to a bowl. When all the meat is done, pour 1 cup of hot water into the pan and scrape up any of the browned bits sticking to the pan. Add the liquid to the meat. Set aside.

Meanwhile, in a large pot, heat 1 tablespoon of the oil and the remaining tablespoon of butter over medium heat. Add the onions and cook for 3 minutes, then add the red and green bell pepper strips and the chopped jalapenos. Continue cooking until softened, about 5 minutes.

Add the cumin, cayenne, salt and pepper and stir to combine. Add the bouillon cube, the reserved meat (along with any liquid in the bowl) and the crushed tomatoes.

Add water until the ingredients are covered. Stir to combine. Bring to a boil, reduce the heat to a slow simmer and let cook for 60 minutes. Then add the corn, taste and adjust seasonings, if needed, and let cook for 30 minutes more.

Yield: 8 servings.

Nutrition information per serving: 490 calories, 57 grams protein, 19 grams carbohydrates, 20 grams fat (37 percent fat calories), 150 milligrams cholesterol, 6 grams saturated fat, 526 milligrams sodium.

Green Chili Cheddar Corn Muffins

Corn bread is best eaten within a few hours of baking, so don’t do this too far in advance.

Cooking spray

2 cups cornmeal

2 cups all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 cups buttermilk

2 eggs, lightly beaten

4 ounces (1 stick) unsalted butter, melted 1/4 cup drained, chopped green chilies

1/2 cup finely shredded Cheddar cheese

Preheat oven to 375 degrees. Spray the inside of muffin tins or miniloaf pans with the cooking spray. Set aside.

Whisk together the cornmeal, flour, sugar, baking powder and salt until thoroughly combined. Set aside.

Whisk together the buttermilk, eggs and melted butter. Add the cornmeal mixture and stir until just combined. Gently stir in the chopped chilies.

Spoon the batter into the prepared pans, filling each cup or pan until almost full. Sprinkle the cheese over the batter. Bake until lightly browned, about 15 minutes for minimuffins, 20 to 25 minutes for muffins and 25 to 30 minutes for miniloaves.

Yield: About 16 muffins, 12 miniloaves or 36 minimuffins.

Nutrition information per regular muffin: 221 calories, 6 grams protein, 31 grams carbohydrates, 8 grams fat (33 percent fat calories), 47 milligrams cholesterol, 5 grams saturated fat, 148 milligrams sodium.

Guacamole

Guacamole turns brown when exposed to air, but with a little care you can forestall the browning. Place plastic wrap directly on the surface of the guacamole and then wrap the whole container tightly in another layer of plastic wrap. The very top layer may turn a dark green anyway; just stir before serving.

4 small or 2 large ripe avocados

1/4 cup diced tomato, peeled and seeded, if desired

1/4 cup diced red onion

1 tablespoon chopped cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

Cut the avocados in half. Remove the seed and discard. Peel away the skin from the halves. Use a potato masher or a fork to mash the avocado, but leave some small chunks for texture. Add the tomato, onion, cilantro, lime juice, salt and pepper. Stir to combine thoroughly.

Taste, and adjust seasoning with salt and pepper, if needed. Transfer to a clean container or bowl, cover the surface of the guacamole directly with plastic wrap and then wrap the bowl or container with another layer of plastic. Refrigerate until ready to serve.

Yield: About 2 cups.

Nutrition information per tablespoon: 19 calories, trace protein, 1 gram carbohydrates, 2 grams fat (95 percent fat calories), no cholesterol, trace saturated fat, 35 milligrams sodium.