Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!
|Beef Chili to Die For, Photo: NK|
Beef Chili to Die For
Adapted from Food.com/Amanda A. Oates
Ingredients:2 teaspoons of Olive Oil
2 Vidalia Onions (or other yellow onions) chopped
3 Large Cloves Garlic, minced
1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)
1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)
12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)
3/4 Cup Strong Brewed Coffee
1.5 Cans (9 ounces) Tomato Paste
1 Cup Water mixed with 1 teaspoon Salt
1/3 Cup Dark Brown Sugar
2 teaspoons Cumin
2 teaspoons unsweetened Cocoa Powder
1/2 teaspoon Oregano
1 teaspoon Cayenne
1/4 teaspoon Ancho Chili Powder (optional)
3/4 teaspoon Coriander
2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)
3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)
1/2 teaspoon Salt
Extra Thinly Sliced Jalapeños
Extra Chopped Onions
Grated Cheddar or Monterey Jack Cheese
1. Heat Olive Oil over in a very large pot over medium flame.
2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks.
3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it.
4. Now add all the spices (listed under spice blend). Stir.
5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers.
6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much.
7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!!