Super Bowl Chili Recipe

Name: Super Bowl Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs 85% lean ground beef; 2 medium onions (diced fine); 1 large red bell pepper (1/2 inch cube dice); 6 garlic cloves (minced or pressed); ¼ cup chili powder; 1 ½ teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted and ground); 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (to taste); ½ teaspoon cayenne pepper (to taste ( I didn't use red pepper flakes so I used a teaspoon of cayenne); 3 chipotle peppers (packed in adobo, chopped); 2 tablespoons adobo sauce; 28 ounces diced tomatoes, preferably Muir Glen fire roasted; 28 ounces tomato puree or 28 ounces tomato sauce; 2 (15 ounce) cans dark red kidney beans, drained and rinsed; salt and pepper; vegetable oil; shredded cheddar cheese or monterey jack cheese; sour cream; avocado, cubes; chopped fresh tomato; chopped green onion; diced red onion; cilantro leaf; lime wedge

Servings: persons

2 lbs 85% lean ground beef
2 medium onions (diced fine)
1 large red bell pepper (1/2 inch cube dice)
6 garlic cloves (minced or pressed)
¼ cup chili powder
1 ½ teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted and ground)
1 teaspoon dried oregano
½ teaspoon red pepper flakes (to taste)
½ teaspoon cayenne pepper (to taste ( I didn't use red pepper flakes so I used a teaspoon of cayenne)
3 chipotle peppers (packed in adobo, chopped)
2 tablespoons adobo sauce
28 ounces diced tomatoes, preferably Muir Glen fire roasted
28 ounces tomato puree or 28 ounces tomato sauce
2 (15 ounce) cans dark red kidney beans, drained and rinsed
salt and pepper
vegetable oil
shredded cheddar cheese or monterey jack cheese
sour cream
avocado, cubes
chopped fresh tomato
chopped green onion
diced red onion
cilantro leaf
lime wedge

1
Heat a Dutch oven over medium high heat.
2
Add a tablespoon of vegetable oil and brown half of the ground beef.
3
Once the first batch of beef is browned, remove the meat keeping the fat in the pan and add the second half and brown the beef.
4
Once all of the beef is browned, drain and reserve.
5
Drain the rendered fat from the Dutch oven reserving two tablespoons of fat in the Dutch oven.
6
In the Dutch oven over medium heat, add the onions, red peppers, garlic, chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers and cook until the vegetables are soft, about 10 minutes.
7
Add the beef, tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer.
8
Simmer with the lid ajar for an hour and a half.
9
Remove the lid and simmer another 30 minutes, stirring occassionally, until the chili is dark and thick.
10
If it starts to stick on the bottom stir in a little bit of water.
11
Ideally serve the next day with your choice of condiments.

992

kcal

Calories

Fat

Carbs

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 24 ingredients. The key ingredients include: 2 lbs 85% lean ground beef, 2 medium onions (diced fine), 1 large red bell pepper (1/2 inch cube dice), 6 garlic cloves (minced or pressed), and more.

Yes, Super Bowl 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.

Super Bowl Chili

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