By Diane Rossen Worthington, Tribune Media Services
Super Bowl Sunday at my house always means a big day of football and hearty bowls of chili. This American classic borrows heavily from the Mexican and Southwest pantries by incorporating spices such as oregano, cumin and cinnamon, and staples such as unsweetened chocolate found in mole sauce.
I like the delectable combination of spices here that you can measure ahead of time and have ready to add just before cooking.
This dish is great for a crowd because it is the quintessential one-dish meal and can be made up to three days ahead, refrigerated and reheated just before serving.
Southwestern-style beef chili
Prep: 30 minutes
Cook: 2 hours, 35 minutes
Makes: 12 servings
6 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch chunks or ground for chili
3 large onions, finely chopped
1 jalapeno pepper, seeded, finely chopped
8 cloves garlic, minced
1/4-1/2 cup chili powder
3 tablespoons ground cumin
4 teaspoons ground oregano
2 teaspoons ground coriander
1 teaspoon cinnamon
1 can (12 ounces) beer
2 1/2 cups beef stock
1 can (28 ounces) crushed tomatoes
1 can chipotle chili in adobo sauce, chopped, or to taste
1 each seeded, cut into 1/2-inch dice: red bell pepper, yellow bell pepper
1/2 teaspoon salt
Freshly ground pepper
1 can (15 ounces) each: kidney beans, pinto beans
1/2 ounce unsweetened chocolate (1/2 square), grated
Garnish: Sour cream, tomato salsa, grated sharp Cheddar cheese, chopped green or red onion, crumbled tortilla chips
1. Heat 2 tablespoons of the oil in a large pot over medium heat. Cook the beef in batches until browned on all sides, 5-7 minutes. Transfer to a bowl.
2. Add 2 tablespoons of the oil; cook the onions until lightly browned, 5-7 minutes. Add jalapeno, cook 1 minute. Add garlic, chili powder, cumin, oregano, coriander and cinnamon; cook, stirring, 2 minutes. Add beer, stock, tomatoes and chipotle; heat to a simmer. Return the meat to the pot. Simmer, partially covered and stirring occasionally, until the meat is tender, 1 1/2 hours.
3. Meanwhile, heat the remaining 2 tablespoons of the oil over medium heat in a medium skillet. Add the bell peppers; cook until cooked but slightly crisp, 3-5 minutes. Season with 1/4 teaspoon of the salt and pepper to taste. Add beans to chili mixture; simmer uncovered until slightly thickened, 30 minutes. Add bell peppers, grated chocolate, remaining 1/4 teaspoon of the salt and pepper to taste; stir until chocolate is melted and chili is heated through. Taste for seasoning. Serve with garnishes.
Per serving: 408 calories, 50% of calories from fat, 23 g fat, 7 g saturated fat, 70 mg cholesterol, 23 g carbohydrates, 28 g protein, 552 mg sodium, 7 g fiber.
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