It won't be chilly, but make chili

Two days to go until Super Bowl ... do you know what you're making?

I'm going to share my chili recipe with you and if you like a tomato-y, slightly spicy chili I think you'll like it. Make it the day before to let the flavors meld then warm it up in the slower cooker for game day. Make sure you put out bowls of grated cheese, sour cream, sliced scallions, maybe even some sliced jalapenos if you're so inclined, and a bottle of Tabasco Chipotle.

My secret ingredient is an ounce of unsweetened baking chocolate. I was inspired to try this in my chili by recipes for Mexican mole. Don't worry, it's not like you're throwing a Hershey's bar in there. It's unsweetened for one thing. The chocolate adds flavor depth that enhances the chili without being obvious. You can dump it in whole and it will melt as it cooks.

Another thing ... I like the fire-roasted canned tomatoes from Progresso but my family doesn't like big hunks of tomatoes in the chili, so I run puree the entire contents in the blender. The flavor is still there but not the chunks. Man, I'm giving away secrets right and left.

Just because I can't stand to leave you without a dip recipe, I'm including Buffalo Chicken Dip, too. If you like wings, you'll love this.

Game Day Chili
2 tablespoons vegetable oil
1 medium onion, peeled and diced
Coarse salt and freshly ground pepper
1 large clove garlic, minced
1 1/2 pounds of ground beef
1 large can Progresso fire-roasted tomatoes, pureed in blender
1 small can tomato paste
2 tablespoons bourbon
2 tablespoons chili powder (I mix 1 Tbs regular and 1 chipotle)
2 teaspoons cumin
1 bay leaf
1 square unsweetened baking chocolate
1 can dark red kidney beans, drained and rinsed

In a large pot with a lid, heat oil. Saute chopped onion and minced garlic until soft, about five minutes. Season with salt and pepper while sauteing. Add ground breef and brown. Drain mixture and return to pot. Add pureed fire-roasted tomatoes, tomato paste, bourbon, brown sugar, chili powder, cumin, bay leaf. Bring to a simmer then add unsweetened chocolate stir until it melts. Cook on low for about 45 minutes, stirring regularly. Add kidney beans and heat through.

Can be made a day in advance; when ready to serve, remove bay leaf. Serve with sour cream, grated cheese, scallion slices.

Serves 6.

Source: Janet K. Keeler

Buffalo Chicken Wing Dip
16 ounces cream cheese
1 5-ounce jar Kraft Roka Blue spread (look for it in the Velvetta aisle!)
8 ounces hot wing sauce (more if you like it hot)
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded Cheddar cheese

Combine cream cheese, Roka Blue spread, hot sauce and celery. Heat in microwave until cream cheese is melted. Stir. Add chicken and Cheddar cheese. Mix together. Put into a baking dish. Top with more shredded Cheddar cheese, if desired. Bake at 350 degrees for 30 minutes.

Serve with sturdy chips or plain bagel or pita chips and definitely celery sticks!