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Whether you favor a team in the game, or just looking forward to the commercials and half-time, Super Bowl Sunday is as good a time as any to throw a party. And every party needs a few spicy snacks.

Published in FOOD & DRINK

Dotty Griffith, dining editor of The Dallas Morning News, shares this recipe, adapted from one in her book Wild About Chili.

Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year since 1990. Bob's competition chili is a little spicier than this toned-down version, which he created for eating by the bowlfuls.

Al Hopkins became involved in chili cookoffs in the late 1970's, when he worked for Wild Brand Chili, a cookoff sponsor. Now retired, Al continues to enter chili contests in Central Texas and to coordinate the Original Terlingua International Frank X. Tolber-Wick Fowler Memorial Championship Chili Cookoff.

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