The big game goes hand-in-hand with a slow cooker full of chili. To appease D, I chose to make a meaty chili this time around. We picked up some ground sirloin at Whole Foods and luckily already had most of the rest of the ingredients already on hand. The crockpot was cooking away by noon so by game time we were ready to eat. As a nod to my Cincinnati heritage, I added in some cacao powder as one of the seasonings. The result was pretty delish!
Super Bowl Chili (printer-friendly version)
makes 6+ servings
1/2 tablespoon olive oil
1/2 lb lean ground sirloin (preferably grass-fed)
1/2 red onion, chopped
1 yellow onion, chopped
3 cloves garlic, minced
1 15-oz can kidney beans, rinsed and drained
1 15 oz-can pinto beans, rinsed and drained
1 15 oz-can diced tomatoes (preferably no salt added)
1 1/2 cups tomato juice (2 small cans; preferably reduced salt)
1 small can chopped green chiles, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon cacao powder
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, about 3-5 minutes.
3. Cover a plate with a paper towel and spoon the cooked ground beef onto the plate. Set aside.
4. Add the chopped onion and minced garlic into the 4-qt bowl of a slow cooker.
5. Stir in the rinsed pinto and kidney beans.
6. Pour in the diced tomatoes (including the juices), tomato juice, and chopped green chiles.
7. Season with cumin, chili powder, and cacao powder.
8. Place the cover onto the bowl and cook on high for 4.5 to 5 hours.
9. Serve with toppings such as oyster crackers, shredded cheese, and Greek yogurt.
10. Eat (and cheer on your team)!
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