Super Bowl Sunday happens to be chef Tim Passaro's 34th birthday. He'll be celebrating at his mom's house, but he can usually be found in the kitchen of Ridgefield's Little Pub. He showed us how to whip up his Topstone Mountain Chili—named for a local road—in time for the big game.
Tricks of the trade include cooking veggies in Applegate Farms bacon fat and using organic, grass-fed beef—the only type of ground beef Little Pub serves, and dousing tomatoes and sauce with a hearty pour of Guinness. Passaro then adds kidney and black beans (though he says that the beans aren't essential if you prefer to leave them out). To try this at home, download the full recipe here.
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