For inquiring minds who want to know, here is the recipe for last week’s winning chili at our first ever Super Bowl of Chili, brought in by Chick Sherman:
And here is the recipe for the mini brownie bites, which were used as palate cleanser between chili tastings, taken from the recipe guide provided with a KitchenAid mixer:
1 cup butter, divided
4 oz. unsweetened chocolate (we used Ghirardelli 100% cocoa)
2 cups sugar
1 tsp vanilla
1 cup all-purpose flour
½ tsp salt
½ c mini chocolate chips
Melt ½ cup butter and chocolate in small saucepan over low heat; set aside to cool.
Place remaining ½ cup butter, sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds, then up to speed 6 for 2 minutes. Turn to speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Add all remaining ingredients. Turn to stir speed and mix until well blended, about 30 seconds.
Pour into greased and floured 13 x 9-inch baking pan. Bake at 350 degrees for 45 minutes. Cool in pan on wire rack and cut. Makes 36 servings.