Chili

Super Sports Slow Cooked Chili

Yield:  Serves 6

There are so many things that are awesome about chili, but here are my top five: 1) Chili is incredibly hearty and, even though it’s a soup, it can stand alone as a meal; 2) the texture is way more satisfying than most other soups—you don’t have to just slurp it down, you can actually chew it; 3) if it’s decent chili, it’s got serious kick and tons of flavor; 4) it’s perfect for late fall and winter fangating because it’ll heat you up with both its temperature and spice quotient; and 5) it’s easy to make ahead of time and tastes better the next day once the flavors and spices have had time to marinate in their own goodness. This chili recipe has it all—plus plenty of kick and even beer to get your tailgate going.

Ingredients

GROUND BEEF Recipe did not specify how much. I figured it should be 2 pounds but use a little less meat:  I used 1 lb ground chuck, 1/2 lb plain brautwrust and 1/4 Lb. polish sausage. 

• 1 large yellow onion
• 2 cloves garlic, minced 
• 1 (15-ounce) can pinto beans, drained 
• 1 (26.46-ounce) box Pomì finely chopped tomatoes 
• 1/2 habanero chile, seeded and very finely chopped 
• 1 (6-ounce) can or tube tomato paste 
• 1 (4-ounce) can diced green chiles 
• 3/4 cup beer (I prefer dark beer such as Negra Modelo for a deeper flavor) 
• 1/4 cup chili powder 1 tablespoon dried oregano 
• 1 1/2 teaspoons ground cumin 
• 1/4 teaspoon cayenne pepper 
• 1 teaspoon sea salt, plus more to taste 
• Sour cream or plain Greek yogurt,
• for serving Shredded Cheddar cheese, 
• for serving Fresh cilantro, chopped, for serving 
• 1 (10- to 11-ounce) bag tortilla chips, for serving

Notes I changed the recipe by  making these changes:  1 jalapeño and 1/4 poblano instead or habanero.  Used lager beer instead of dark beer, Used about 1/8 + Cup chili powder. Added 2 T. cocoa powder.  I think next time I'll substitute catsup for the tomato paste.

Step 1Cook the ground beef, onions, and garlic in a large Dutch oven over medium-high until no pink remains, about 6 minutes. Drain and return to the pan.

Step 2 Add all the other ingredients except those for serving. Stir well, and then bring to a boil over high. Let boil for a couple minutes, then stir, cover, and reduce the heat to low; simmer for 15 minutes. Give the chili a good stir, cover again, and simmer for another 2 minutes.

Step 3 Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt

Step 4 Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.

The Hungry Fan's Game Day Cookbook