A Southwestern Chili Recipe To Heat Up Your Superbowl Party

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Whole, dried red chiles make this chili recipe like none other. I first made it in Santa Fe, New Mexico, where chiles are a cooking staple, for Take Home Chef. Replace the ground beef with cubes of pork shoulder and simmer the chili for an additional 30 minutes to make a classic carne adovada. Top off the chili with grated white Cheddar cheese, chopped scallions, plain Greek yogurt or sour cream, and serve with corn tortillas or chips for your Superbowl party. This recipe is so good it may end up distracting everyone from the game!

 

Serves: 8

Prep Time: 40 minutes

Cook Time: 1 hour and 40 minutes

Make-Ahead: The chili can be made up to 3 days ahead, cooled, covered, and refrigerated;

reheat gently until simmering before serving.

 

Ingredients

  • 9 dried red New Mexico or California chiles, stems and seeds removed
  • 8 garlic cloves, crushed, peeled
  • 4 cups reduced-sodium beef broth
  • Kosher salt
  • 2 tablespoons canola oil
  • 2 pounds lean ground beef
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 medium white onions, finely chopped
  • One 28-ounce can crushed tomatoes
  • 1 tablespoon white wine vinegar
  • Two 15-ounce cans red kidney beans, drained, rinsed

 

Directions

  1. In a large saucepan, bring 4 cups water to a boil over high heat. Remove the pan from the heat and add the chilies. Weigh down the chilies with a plate and soak for about 20 minutes, or until they soften slightly. Drain.
  2. In a blender, puree the chilies and garlic with the broth. Season to taste with salt and set the sauce aside.
  3. Heat a large Dutch oven over high heat, or if you don’t have one a large stockpot or saucepan will do. Add the canola oil, then add the ground beef and cook, stirring occasionally and breaking up the meat with the side of the spoon, for about 8 minutes, or until the beef is browned. Stir in the cumin, black pepper, and cayenne pepper, if using. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender.
  4. Stir in the reserved chili sauce, the tomatoes, and the vinegar and bring to a gentle simmer. Reduce the heat to medium-low and simmer gently, uncovered, stirring occasionally, for about 1 hour, or until the sauce thickens slightly.
  5. Stir in the beans. Cover and simmer very gently, stirring occasionally, for about 15 minutes, or until the chili has thickened a little more. Season to taste with salt.
  6. Ladle the chili into bowls and serve with grated cheddar cheese, scallions, and sour cream with tortillas or chips on the side.

 

For more ideas on recipes you can check out my new cookbook and other Curtis Stone products that will help you decide what’s for dinner.

 

What’s your favorite Superbowl snack?

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