Delicious Dishes

Chef Calvo’s superstar Super Bowl tailgate chili

Know what one of the most searched recipes on the Internet might be?

Yup, chili.

But why search away, when award-winning Chef Adrieanne Calvo has shared hers with us! And with Super Bowl LI this weekend, we’ll make you the superstar of the tailgate party with this one.


The not-so-secret ‘secret ingredient’ in this chili recipe is short ribs, and Chef Adrianne’s short rib recipe made Thrillist’s list of the “50 things you need to eat before you die”. They’re not wrong.

“I have always been a huge fan of watching the Super Bowl with my family and friends,” says Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game. ”

Bringing her short ribs into the chili mix is just one over-the-top meal waiting to happen. Super Bowl LI demands this kind of extraordinary dish! But it’s not just the dish, Chef Adrianne has given us the most mouth-watering tailgate meal: Maximum Flavor Short Rib Chili + Candied Cornbread + Corn Jalapeño Relish + Chili-dusted Onion Rings

Chili – What you need:

– 3 lbs Short Rib (boneless), trimmed of excess fat
– 1 yellow onion, chopped
– 1 green bell pepper, chopped
– 8 garlic cloves, chopped
– 2 tablespoons chili powder
– 2 teaspoons cumin
– 1 teaspoon oregano
– 1/4 cup brown sugar
– 1/4 teaspoon cayenne pepper
– 1 can (28oz) diced tomatoes
– 1 can tomato paste
– 1 can (28oz) crushed tomatoes
– 1 cup dark beer
– 2 (16oz) cans Red Kidney Beans
– Kosher salt and pepper to taste

What you do:

Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6 to 8 hours. Adjust seasoning with salt and pepper.

Candied Cornbread – What you need:

– 1 loaf cornbread, (can be store bought)
– 1 tablespoon butter, melted
– 1 tablespoon honey

What you do:

Preheat oven to 400°F.
Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10 to 12 minutes.

Corn Jalapeño Relish – What you need:

– 1 cup Corn kernels
– 1/4 cup red onion, minced
– 1 tablespoon jalapeño, minced and seeded
– 1 tablespoon cilantro, minced
– 1 tablespoon lime juice
– Kosher salt and pepper

What you do:

Mix all ingredients in a bowl.

Chili Dusted Onion Rings – What you need:

– 1 yellow onion, sliced into 1/2 inch thick rings
– Milk for soaking
– 1 tablespoon cornstarch
– 1 teaspoon chili powder
– Kosher salt and pepper

What you do:

Preheat fryer to 400°F.
In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.

To serve up a dish, top each bowl of chili with candied cornbread crumbles, corn jalapeño relish and top it all off with an onion ring and some shredded pepper jack cheese.

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. 

Chef Adrianne


Chef Adrianne Calvo