Super Bowl Chili
Instructions:
- Our recipe for Texas-style chili contains small chunks of beef rather than ground. The classic version doesn’t contain beans, but we replaced a portion of the meat with red kidney beans to cut some fat. Serve with corn bread or tortilla chips.
- 2 tablespoons olive oil
- 2 pounds boneless beef for stew, cut into 1â„2-inch chunks
- 4 garlic cloves, crushed with garlic press
- 2 red peppers, cut into 1â„2-inch dice
- 2 jalapeño chiles, seeded and minced
- 1 large onion, chopped
- 1â„3 cup chili powder
- 2 cans (28 ounces each) whole tomatoes in puree
- 1 can (6 ounces) tomato paste
- 1â„4 cup sugar
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 cups water
- 2 cans (15 to 19 ounces each) red kidney beans, rinsed and drained
- In 8-quart saucepot or Dutch oven, heat 1 teaspoon oil over high heat until hot. Add one-third of beef and cook until browned on all sides and liquid evaporates, 6 to 8 minutes, stirring often.With slotted spoon, transfer beef to bowl. Repeat with remaining beef, using 1 teaspoon oil per batch; set beef aside.
- Add remaining 1 tablespoon oil to drippings in saucepot and heat over medium-high heat until hot. Stir in garlic, red peppers, jalapeños, and onion; cook until vegetables are tender, about 10 minutes, stirring occasionally. Stir in chili powder; cook 1 minute.
- Return beef to saucepot. Stir in tomatoes with their puree, tomato paste, sugar, salt, oregano, and water, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 30 minutes. Stir in beans and cook 10 to 30 minutes longer or until meat is fork-tender, stirring occasionally.
- P R E P 30 minutes
- C O O K about 2 hours
- MA K E S 14 cups or 12 main-dish servings