Superbowl Chili
If you want to add more gluten free recipes to your recipe box, Superbowl Chili might be a recipe you should try. For $5.06 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 64g of protein, 33g of fat, and a total of 662 calories. This recipe serves 8. 3 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as an American main course. This recipe from Foodista requires green onions, cream, chicken stock, and lime. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 85%, this dish is great. If you like this recipe, you might also like recipes such as Superbowl Chili, Superbowl Chili, and Lean Mean Game Day Chili – Superbowl.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
15 ounces cans black beans, drained and rinsed
28 ounces can diced tomatoes, drained
2 mediums carrots
2 teaspoons tablespoons plus 1 chili powder
2 tablespoons chopped chipotle chile pepper in adobo sauce
4 teaspoons cumin
chopped fresh cilantro
2 tablespoons finely minced garlic
chopped green onions
2 teaspoons kosher salt
3 pounds lean ground beef
freshly squeezed lime
6 cups to 7 reduced-sodium beef or chicken stock
monterey jack cheese
1/4 cup olive oil
2 mediums yellow onions
4 teaspoons dried oregano
1 1/2 pounds sirloin steak, cut into small chunks
sour cream
Equipment:
slotted spoon
sieve
bowl
frying pan
pot
ladle
Cooking instruction summary:
- 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).
- 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. 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!
Step by step:
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. 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. 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!
Nutrition Information:
covered percent of daily need
