Superbowl Chili
eatoplan
November 12, 2024
Brown the Meat:
- In a large, heavy pot over high heat, sauté ground beef and steak chunks, stirring frequently until browned, about 8 minutes.
- Use a slotted spoon to transfer the meat to a plate, and drain excess fat from the pan (strain the meat over a bowl if necessary to remove additional liquid).
Sauté the Vegetables:
- Add olive oil to the same pot over medium heat.
- When hot, add carrots, onions, and garlic, and sauté, stirring until softened, about 5 minutes.
Build the Flavor:
- Return the browned meat to the pot. Add chili powder, cumin, oregano, salt, and chopped chipotle chile, stirring to combine. Cook for 1 minute to toast the spices.
- Add tomatoes and broth, and bring to a simmer. Reduce heat to maintain a gentle simmer, and cook for 30 minutes, stirring occasionally, allowing the chili to thicken as the liquid reduces.
Add the Beans:
- Stir in all but 1/3 cup of the black beans and cook for an additional 5 minutes.
- Mash the reserved beans with a fork, and stir them into the chili to thicken the texture. If the chili is too thick, add up to 1 cup of additional broth and heat through.
Serve and Garnish:
- Ladle the chili into bowls and garnish with your favorite toppings.
- Make Ahead Tip: The chili can be made up to two days ahead. Cool completely, cover, and refrigerate. Reheat over medium heat, stirring frequently.
Reviews
Ingredients:
Adjust Servings
| 15ounces black beans drained and rinsed, canned | |
| 28ounces canned tomatoes diced, drained, canned | |
| 2medium carrots | |
| 2teaspoons plus 1 chili powder | |
| 2tablespoons chipotle chile pepper in adobo sauce chopped | |
| 4teaspoons cumin | |
| 8servings cilantro fresh, chopped | |
| 2tablespoons garlic finely minced | |
| 8servings green onions chopped | |
| 2teaspoons kosher salt | |
| 3pounds ground beef lean | |
| 8servings lime freshly squeezed | |
| 6cups chicken stock reduced-sodium | |
| 8servings monterey jack cheese | |
| 0.25cup olive oil | |
| 2medium onions yellow | |
| 4teaspoons oregano dried | |
| 1.5pounds sirloin steak cut into small chunks | |
| 8servings cream sour |
Directions
1.
Brown the Meat
1. In a large, heavy pot over high heat, sauté ground beef and steak chunks, stirring frequently until browned, about 8 minutes. | 2. Use a slotted spoon to transfer the meat to a plate, and drain excess fat from the pan (strain the meat over a bowl if necessary to remove additional liquid).
Mark as complete
2.
Sauté the Vegetables
1. Add olive oil to the same pot over medium heat. | 2. When hot, add carrots, onions, and garlic, and sauté, stirring until softened, about 5 minutes.
Mark as complete
3.
Build the Flavor
1. Return the browned meat to the pot. Add chili powder, cumin, oregano, salt, and chopped chipotle chile, stirring to combine. Cook for 1 minute to toast the spices. | 2. Add tomatoes and broth, and bring to a simmer. Reduce heat to maintain a gentle simmer, and cook for 30 minutes, stirring occasionally, allowing the chili to thicken as the liquid reduces.
Mark as complete
4.
Add the Beans
1. Stir in all but 1/3 cup of the black beans and cook for an additional 5 minutes. | 2. Mash the reserved beans with a fork, and stir them into the chili to thicken the texture. If the chili is too thick, add up to 1 cup of additional broth and heat through.
Mark as complete
5.
Serve and Garnish
1. Ladle the chili into bowls and garnish with your favorite toppings. | 2. Make Ahead Tip: The chili can be made up to two days ahead. Cool completely, cover, and refrigerate. Reheat over medium heat, stirring frequently.
Mark as complete
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