I love it when the Super Bowl rolls around though, any Super Bowl.
The food, the friends, the fun?
How can you not enjoy it?
I usually have a huge houseful of people, and an even bigger spread of food.
But this year has been more about traditional game day foods. So when I saw that this weeks Sunday Supper was all about Game Day, I knew I had to share my Game Day Chili.
The big game just isn’t the same without it.
Game Day Chili
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground beef
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 poblano pepper, seeded and chopped
- 1 bunch green onions, chopped
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 3/4 cup beer (I used a nice hoppy IPA)
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (15-ounce) can of pinto beans, rinsed and drained
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 2 cups chicken stock (plus more if chili is too thick)
- 2 tablespoons hot sauce, (I used Franks Red Hot)
- Greek yogurt (or sour cream)
- Sliced jalapenos
- Shredded cheese
- Diced tomatoes
- Chopped green Onions
- Fresh cilantro leaves
- In a dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground beef. Cook and stir occasionally until well browned all over, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onions, poblano pepper, and half of the green onions. Cook 5 minutes. Make a space in the middle of the pan and add the tomato paste. Cook for 1 minute and then stir into the meat. Add the chili powder, cumin, coriander, and cayenne pepper. Cook 2 minutes.
- Add the beer and stir well, cooking for a couple of minutes. The add the tomatoes, beans, stock, and hot sauce. Season with salt and pepper. Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
- Adjust seasonings if necessary and ladle into bowls and top with the remaining scallions and suggested toppings if desired.
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