Super Bowl Chili | The Daily Dish

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Super Bowl Chili

3 Comments | Written on January 10, 2013 at 12:00 am , by

Every Super Bowl party needs a great chili recipe.  If you ask me, the Super Bowl calls for a Super Spicy version!  This chili has south of the border Mexican flair that is sure to be a crowd pleaser.

Keep reading for the recipe…

I added a bit of Mexican chorizo to the ground beef and used ancho chili powder.  Then, instead of a few cans of traditional diced tomatoes, I found a version from Rotel that comes with a hint of lime and cilantro.  (Love it when one ingredient gives you bang for your buck!)  Finally, my secret to any great chili is a square of unsweetened chocolate.  It adds a subtle richness of flavor that just can’t be beat.

I like to top this chili with Mexicorn, a drizzle of Mexican Crema (a great alternative to sour cream), and chopped cilantro.  Why not give a new recipe a try on Super Bowl Sunday!

Super Bowl Chili

1 1/2  pounds ground beef

1 package (12 oz) raw Mexican chorizo

1 medium onion, chopped fine

2 cloves garlic, minced or pressed

3 Tablespoons ancho chili powder

2 Tablespoons flour

2 Tablespoons granulated sugar

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 teaspoon ground coriander

3 cans (10 ounces each) Rotel diced tomatoes with lime and cilantro, undrained

1 cup water

1 square (1 oz) unsweetened chocolate

2 cans (15 ounces each) black beans, drained and rinsed

1 can (11 ounces) Mexicorn

Mexican Crema

Cilantro

1.  In a large pot over medium-high heat, crumble in the ground beef and chorizo, stir to break it up.  Add the onions and garlic.  Cook until the meat is browned.  If there are a lot of drippings, you can drain that off.

2.  Add all the spices (ancho chili powder through coriander) and stir well.

3.  Stir in the undrained tomatoes, water, and chocolate square.  Bring to a boil, then turn down heat and let simmer for about 2 hours, stirring occasionally. Don’t let it boil, just simmer.  Add water, a little at a time, if it seems too thick.

4.  Stir in the beans and heat until they are hot, about another 10 minutes, and serve.  Top with Mexicorn, a drizzle of Mexican Crema, and cilantro, if desired.

3 Responses to “Super Bowl Chili”

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