Gail's Two-day Super Bowl Chili Recipe

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by KING 5 News

KING5.com

Posted on February 3, 2012 at 3:52 PM

Gail's Two-day Super Bowl Chili Recipe

1 Sweet Red Pepper
3 ancho chiles (may substitute poblano)
1 tsp. dried cumin
2 cups chicken broth
3 chipotle chiles in adobo sauce (look in the mexican food aisle)
4T. chili powder
¼ cup olive oil
1 large onion, diced
4 medium garlic cloves, minced
2 lb. hamburger (or ground chicken/turkey or shredded chicken)
1T. oregano (mexican, if you can get it)
3 – 15oz. cans of beans (black, kidney, chile, white, whatever…)
1 – 15oz. can of diced tomatoes
½ cup Heinz chili sauce (next to the ketchup in the condiment aisle)

Preheat oven to 450º.  Place the red pepper and ancho chiles on a foil-lined cookie sheet and bake for 6 minutes.  Remove them from the oven, let them cool, and then chop them up and place them in a blender.  Add the chicken stock and chipotles in adobo sauce to the blender.  Puree until smooth.

Heat oil in a large dutch oven over medium heat.  Add onion and garlic, stirring until translucent, about 3 minutes.  Add the meat and cook thoroughly.  Drain off any excess fat.  Add the cumin, oregano, and the chili powder.  Add the stock mixture, beans, the chili sauce, and the tomatoes.  Bring to a boil.  Reduce to simmer and cook for one hour.  Let the pot cool down and then put the whole dutch oven in the fridge overnight to allow the flavors to marry.  Heat it up the next day and serve it with corn bread, diced fresh tomatoes, cheese and sour cream as condiments.

(Yes, we're having this Sunday during the game.)

 

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