Superbowl Chili

Ingredients

• •15 ounces black beans
• •28 ounces canned tomatoes
• •2 medium carrots
• •2 teaspoons chili powder
• •2 tablespoons chipotle chile pepper in adobo sauce
• •4 teaspoons cumin
• •cilantro
• •2 tablespoons garlic
• •1 green onions
• •2 teaspoons kosher salt
• •3 pounds ground beef
• •1 lime
• •6 cups chicken stock
• •monterey jack cheese
• •¼ cup olive oil
• •2 medium onions
• •4 teaspoons oregano
• •1½ pounds sirloin steak
• •cream

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In a large heavy pot set over high heat, saute ground beef and steak chunks, stirring frequently, until browned, about 8 minutes.
2. 2With 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).
3. 3Add 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.
4. 4Add 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.
5. 5Stir 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.
6. 6If 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.
7. 7Reheat over medium heat, stirring often. Ladle into bowls and garnish with toppings. Enjoy!