Superbowl Chili
Jan 14th, 2009 by Amy
Chili seems like it should be such an easy dish, but it took me years to find a recipe that I would make over and over again. Although chili purists would be aghast, I include beans and corn in my chili. This recipe also includes chipotle chiles in adobo, which add a smoky, spicy (but not too spicy) taste. I have also found that the recipe is pretty adaptable to different kinds of meat and beans, so feel free to experiment. Although I have made this chili without preparing the meat ahead of time, the texture is improved with marinating time. It has the same effect as milk and bread on bolognese sauce - it encourages it to break down into a smooth, fine texture instead of rubbery lumps of meat.
Superbowl Chili, adapted from Cooking Light
Meat
Ingredients
2 Tbsp Hungarian paprika
3-4 cloves garlic, minced or pressed
4 Tbsp red wine
3 Tbsp sherry vinegar
3 tsp ancho chili powder
1-1/2 tsp ground cumin
3/4 tsp dried oregano (marjoram is also fine)
3/4 tsp fround coriander
3/4 tsp freshly ground black pepper
Kosher salt
1 lb ground pork
1 lb ground turkey or ground beef
Combine all ingredients in a large bowl. Cover and refrigerate for several hours or preferably overnight.
Chili
Ingredients
2-3 Tbsp olive oil
2 medium onions, diced
1-1/2 Tbsp ground cumin
3 cloves garlic, minced
3 tsp dried oregano or marjoram
3 canned chiles in adobo, minced (add more or less to taste - I also add a little bit of the sauce)
8 cups cooked beans, drained (black or pinto are best)
8 cups chicken broth (or turkey broth)
1 14.5 oz can diced tomatoes (you can also use whole, just chop them a bit)
1 28 oz can crushed tomatoes
x oz of frozen corn
1/3 cup lime juice (optional)
1/3 cup cilantro, chopped (optional)
Sour cream (optional)
Shredded cheddar or jack cheese (optional)
Tortilla chips (optional)
Heat oil in dutch oven over medium low heat. Add sausage mixture and cook until very lightly browned. Stir mixture while its cooking to encourage the meat to breakup. Add onion, cumin, garlic, oregano, and chiles. Cook until onion softens. Add cooked beans, broth, and tomatoes to pan and bring to a simmer. Simmer partially covered for about 1-1/2 - 2 hours until chili thickens to your desired consistency. Add corn and allow to heat through, about 3 minutes.
Add lime juice and cilantro (if desired), right before serving. Serve with sour cream, shredded cheese, tortilla chips, if desired, or just plain.
Other bean recipes and posts on this site:
Cranberry beans in tomato sauce over polenta
Beans and grain in the Willamette Valley
Beans and grain in the Willamette Valley revisited - Ayers Creek Farm
Other soup recipes on this site:
