jglass
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Super Bowl Chili
P R E P 30 minutes C O O K about 2 hours MA K E S 14 cups or 12 main-dish servings
2 tablespoons olive oil
2 pounds boneless beef for stew, cut
into 1⁄2-inch chunks
4 garlic cloves, crushed with garlic
press
2 red peppers, cut into 1⁄2-inch dice
2 jalapeño chiles, seeded and minced
1 large onion, chopped
1⁄3 cup chili powder
2 cans (28 ounces each) whole
tomatoes in puree
1 can (6 ounces) tomato paste
1⁄4 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
1. 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.
2. 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.
3. 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
2 tablespoons olive oil
2 pounds boneless beef for stew, cut
into 1⁄2-inch chunks
4 garlic cloves, crushed with garlic
press
2 red peppers, cut into 1⁄2-inch dice
2 jalapeño chiles, seeded and minced
1 large onion, chopped
1⁄3 cup chili powder
2 cans (28 ounces each) whole
tomatoes in puree
1 can (6 ounces) tomato paste
1⁄4 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
1. 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.
2. 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.
3. 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.