Superbowl Chili 4-3

Superbowl Chili

A complex and tasty chili bowl, with pleasant heat and tempting toppings.


Number of portions
Chili bowl:
  • 700 g beef chuck, in large pieces

  • 2 onions, wedges

  • 1 tbsp oil

  • 30 g Santa Maria Beef Brisket Rub

  • 450 ml Santa Maria Taco Sauce

  • 200 ml Santa Maria BBQ Sauce Original American style

  • 300 ml beer or water

  • 2 Santa Maria Bay Leafs

  • 1 Santa Maria Cinnamon Stick

  • 2 g Santa Maria Oregano

  • 200 g black beans, rinsed

  • 200 g crème fraiche

  • 200 g Santa Maria Chunky Salsa Hot

  • 130 g red onion, finely chopped

  • 20 g fresh coriander

  • 0.5 bag Santa Maria Nacho Chips

How to prepare

  1. Cook the beef and onion in oil.

  2. Add the Beef Brisket Rub.

  3. Transfer meat to a deep gastro tray. Mix wet ingredients and spices together, then pour them over the meat.

  4. Stir and cover with a lid.

  5. Bake in the oven at 140°C, for approximately 3 hours.

  6. At the end of the cooking time, add the black beans.

  7. Check meat for tenderness. If it pulls apart easily, the chili is done.

  8. Serve the chili in deep plates or bowls, top it with crème fraiche, extra salsa, onion, coriander and nacho chips.


The chili tastes even better if prepared one or two days in advance. Keep cold and reheat well before serving.

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