Whether for Super Bowl bashes or casual, cold-weather suppers, the chili recipe that follows is perfect for such gatherings. Ground beef, onions, carrots, and garlic are sautéed, then simmered in stock along with tomatoes and traditional seasonings of chili powder, cumin, and oregano. Chopped chipotle peppers in adobo sauce add a hint of smoke and heat, while black beans replace the usual red ones. This dish improves in flavor when made a day or two in advance, and yields 8 generous bowlfuls.
Super Bowl Chili
3 pounds lean ground beef
4 tablespoons olive oil
2 medium carrots, peeled and finely diced (to yield 3/4 cup)
2 medium yellow onions, finely diced (to yield 2 cups)
2 tablespoons finely minced garlic
2 tablespoons plus 1 teaspoon chili powder
4 teaspoons ground cumin
4 teaspoons dried oregano
2 teaspoons kosher salt
2 tablespoons chopped chipotle chili pepper in adobo sauce (See note.)
One 28-ounce can diced tomatoes, drained
6 to 7 cups reduced sodium beef or chicken stock
Two 15-ounce cans black beans, drained and rinsed
2 tablespoons chopped cilantro
1 cup sour cream
1 cup grated white cheddar or Monterey Jack cheese
1 cup chopped onions
P1. In a large, heavy pot set over high heat, sauté ground beef, stirring frequently, until browned, about 8 minutes. With a slotted spoon, remove beef to a plate and pour off the remaining liquid in pan.
2. Add olive oil to the same pot set over medium heat. When hot, add carrots, onions, and garlic and sauté, stirring, until softened, about 5 minutes. Return beef to pot, and add chili powder, cumin, oregano, salt, and chopped chipotle pepper. Stir and cook a minute. Add tomatoes and 6 cups of stock. Bring to a simmer, reduce heat to a gentle simmer, and cook for 30 minutes. Uncover and cook 30 minutes more, stirring occasionally. Much of the liquid will cook down during this time.
3.Stir in all but 1/3 cup of beans and cook 5 minutes more. Mash reserved beans with a fork, and stir into the chili to give it extra body. If chili is too thick, stir in up to 1 cup additional stock and heat several minutes to warm. (Chili can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat, stirring often.
4.Ladle chili into bowls and garnish each portion with some cilantro. Serve with bowls of sour cream, cheese, and onions to sprinkle on top. Serves 8.
Note: Leftover chipotles can be frozen in 1 to 2 tablespoon amounts for later use.
© Copyright Betty Rosbottom 2012Print This Recipe