Superbowl Chili

lunchsoupmain coursemain dishdinner
Superbowl Chili

If you want to add more gluten free recipes to your recipe box, Superbowl Chili might be a recipe you should try. This recipe serves 8. This main course has 662 calories, 64g of protein, and 33g of fat per serving. For $5.06 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. 3 people were impressed by this recipe. It is a pricey recipe for fans of American food. This recipe from Foodista requires lime, canned tomatoes, sirloin steak, and chipotle chile pepper in adobo sauce. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is super. Similar recipes are Superbowl Chili, Superbowl Chili, and Lean Mean Game Day Chili – Superbowl.

Ingredients

name
Image of black beans black beans (425.243 grams)
Image of canned tomatoes canned tomatoes (793.787 grams)
Image of carrots carrots (2 mediums)
Image of plus 1 chili powder plus 1 chili powder (2 teaspoons)
Image of chipotle chile pepper in adobo sauce chipotle chile pepper in adobo sauce (2 Tbsps)
Image of cumin cumin (4 teaspoons)
Image of cilantro cilantro (8 servings)
Image of garlic garlic (2 Tbsps)
Image of green onions green onions (8 servings)
Image of kosher salt kosher salt (2 teaspoons)
Image of ground beef ground beef (1.361 kgs)
Image of lime lime (8 servings)
Image of chicken stock chicken stock (1.416 liters)
Image of monterey jack cheese monterey jack cheese (8 servings)
Image of olive oil olive oil (54 milliliters)
Image of onions onions (2 mediums)
Image of oregano oregano (4 teaspoons)
Image of sirloin steak sirloin steak (680.389 grams)
Image of cream cream (8 servings)

Steps

  1. 1 In a large heavy pot set over high heat, saute ground beef and steak chunks, stirring frequently, until browned, about 8 minutes. With a slotted spoon, remove beef to a plate and pour off the remaining liquid in the pan. (I used a strainer over a large bowl, and put all the meat in it to drain the excess fat off).
  2. 2 Add olive oil to the same pot that you cooked your meat in and set over medium heat. When hot, add carrots, onions, and garlic and saute, stirring, until softened, about 5 minutes. Return beef to pot, and add chili powder, cumin, oregano, salt, and chopped chipotle chile; stir and cook 1 minute.
  3. 3 Add tomatoes and broth. Bring to a simmer, reduce heat to a gentle simmer, and cook for 30 minutes more, stirring occasionally. Much of the liquid will cook down during this time.Stir in all but 1/3 cup of black 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 as much as 1 cup additional broth and heat several minutes to warm. Chili can be prepared two days ahead. Cool, cover and refrigerate. Reheat over medium heat, stirring often.Ladle into bowls and garnish with toppings. Enjoy!
View original recipe on foodista.com