Superbowl Chili

Name: Superbowl Chili
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: american
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

“If you want to add more gluten free recipes to your recipe box, Superbowl Chili might be a recipe you should try. This recipe serves 8. This main course has 662 calories, 64g of protein, and 33g of fat per serving. For $5.06 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. 3 people were impressed by this recipe. It is a pricey recipe for fans of American food. This recipe from Foodista requires lime, canned tomatoes, sirloin steak, and chipotle chile pepper in adobo sauce. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is super. Similar recipes are Superbowl Chili, Superbowl Chili, and Lean Mean Game Day Chili – Superbowl.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Black beansdrained and rinsed15 oz
Canned tomatoesdrained28 oz
Carrots2 medium
Plus 1 chili powder2 tsp
Chipotle chile pepper in adobo sauce2 tbsp
Cumin4 tsp
Cilantro8 servings
Garlic2 tbsp
Green onions8 servings
Kosher salt2 tsp
Ground beef3 lb
Lime8 servings
Chicken stock6 cups
Monterey jack cheese8 servings
Olive oil¼ cup
Onions2 medium
Oregano4 tsp
Sirloin steakcut into small chunks1.5 lb
Cream8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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!