Ben'S Superbowl Chili Recipe

Name: Ben'S Superbowl Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5lbs ground beef (not lean); one large onion, chopped; 3 each dried ancho, passila and mulato chilies; 3 large red bell peppers (charred); 4 poblano chilies (charred); 1 Jalapeno pepper, minced; 3 large garlic cloves, minced; 8 medium tomatoes; 2 tablespoons hot paprika; 2 tablespoons olive oil; 2 tablespoons un-sweetened cocoa powder; 1.5 tablespoons instant espresso powder; 2 tablespoons black molassas; Any type of hot sauce (cook's preference); Salt to taste; 4 cups beef broth

Servings: persons

5lbs ground beef (not lean)
one large onion, chopped
3 each dried ancho, passila and mulato chilies
3 large red bell peppers (charred)
4 poblano chilies (charred)
1 Jalapeno pepper, minced
3 large garlic cloves, minced
8 medium tomatoes
2 tablespoons hot paprika
2 tablespoons olive oil
2 tablespoons un-sweetened cocoa powder
1.5 tablespoons instant espresso powder
2 tablespoons black molassas
Any type of hot sauce (cook's preference)
Salt to taste
4 cups beef broth

1
Roast tomatoes: pre-heat oven to 400 degrees. Place tomatoes in a glass or ceramic baking pan. drizzle with olive oil. roast until skins are splitting. About 25 minutes. Can be done longer until underside of tomatoes begin to carmelize. remove from oven and set aside. When cool roughly chop tomatoes in the roasting pan. Reserve any liquid.
2
Boil four cups of water and pour over the dried chilies. Soak until soft and pliable. About a half an hour.
3
Char the bell peppers and poblano chilies. Can be done individually over flame on stove. More efficient to place under the broiler turning until all sides are charred. Remove from heat and place in a large paper bag (or two). Close bag and allow peppers to cool. Once cool remove skin, stems and seeds. Chop and set aside.
4
Heat olive oil in a large pot (large enough to hold chili) over medium high heat. Once oil is shimmering add onions and saute for 5 minutes or until sofet and just beginning to brown. Add garlic and Jalepeno. Saute another 3 minutes. Add ground beef. Brown beef.
5
While beef browns seed and stem the dried chilies. Reserve soaking liquid. Place in blender with 1.5 cups of soaking liquid. Blend on high until a paste is formed. Set aside.
6
once beef is browned drain fat. Add tomtoes and liquid, chili paste, charred chilies, and all remaining ingredients except beef broth. Bring to a simmer and allow to cook at low simmer for at least an hour. If chili becomes to thick add beef broth as needed.
7
salt to taste
8
add hot sauce to taste
9
Serve with chopped onions, grated cheddar cheese, sour cream and diced avacados on the side

1731

kcal

Calories

123

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5lbs ground beef (not lean), one large onion, chopped, 3 each dried ancho, passila and mulato chilies, 3 large red bell peppers (charred), and more.

Yes, Ben'S Superbowl Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ben'S Superbowl Chili

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