The chili improves in flavor when made a day or two in advance, and yields
8 generous bowlfuls. Serve it garnished with sour cream, chopped onion,
and grated cheese as you root for your favorite team on February 7!

Super Bowl Chili

Serves 8

3 pounds lean ground beef
4 tablespoons olive oil
2 medium carrots, peeled and finely diced (to yield 3/4 cup)
2 medium yellow onions, finely diced (to yield 2 cups)
2 tablespoons finely minced garlic
2 tablespoons plus 1 teaspoon chili powder
4 teaspoons ground cumin
4 teaspoons dried oregano
2 teaspoons kosher salt
2 tablespoons chopped chipotle chili pepper in adobo sauce (see note)
One 28-ounce can diced tomatoes, drained
6 to 7 cups reduced sodium beef or chicken stock
Two 15-ounce cans black beans, drained and rinsed
2 tablespoons chopped cilantro

For garnish:
1 cup sour cream
1 cup grated white cheddar or Monterey Jack cheese
1 cup chopped onions

In a large, heavy pot set over high heat, sauté ground beef, stirring
frequently, until browned, about 8 minutes. With a slotted spoon, remove
beef to a plate and pour off the remaining liquid in pan.

Add olive oil to the same pot set over medium heat. When hot, add carrots,
onions, and garlic and sauté, stirring, until softened, about 5 minutes.
Return beef to pot, and add chili powder, cumin, oregano, salt, and
chopped chipotle pepper. Stir and cook a minute. Add tomatoes and 6 cups
of stock. Bring to a simmer, reduce heat to a gentle simmer, and cook for
30 minutes. Uncover and cook 30 minutes more, stirring occasionally. Much
of the liquid will cook down during this time.

Stir in all but 1/3 cup of 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 up to 1cup additional stock and heat several minutes
to warm. (Chili can be prepared 2 days ahead. Cool, cover, and
refrigerate. Reheat over medium heat, stirring often.)

Ladle chili into bowls and garnish each portion with some cilantro. Serve
with bowls of sour cream, cheese, and onions to sprinkle on top.

Note: Leftover chipotles can be frozen in 1 to 2 tablespoon amounts for
later use.



(Courtesy Betty Rosbottom, Foodstyles/Tribune Media Serivces, Baltimore
Sun)

--
Peter Lucas
Brisbane
Australia

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