Best Chili Recipe for Your Super Bowl Party
Texas-style chili made with beef and spices perfect for serving a crowd.
Equipment
Ingredients
- 2 pounds chili grind beef 80%-20% mix
- 3 tablespoons vegetable oil divided
- 2 cups medium diced yellow onion
- 2-4 garlic cloves peeled and chopped
- kosher salt to taste
- 1 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1-2 teaspoons smoked paprika
- ¼ teaspoon cayenne
- 1-2 chilis from can of chipotle en adobo with 1-2 tablespoons sauce
- 2 bay leaves
- ¾ cup beer deglazing liquid
- 1 ½ cups chicken or beef broth stewing liquid
- 1 14-ounce can diced tomatoes with liquid
- 1 tablespoon acid - fresh lime juice or red wine vinegar optional
Garnishes
- grated or crumbled cheddar, Monterey Jack, queso fresco
- diced avocado
- diced yellow or red onion or sliced green onion
- chopped fresh cilantro
- tortilla chips
- jalapeño cornbread
Instructions
- Over medium-high heat, add the two tablespoons of the vegetable oil to the Dutch oven or pot. Add your choice of beef to the pot. Cook until it's well-browned, stirring occasionally, making sure to break it into smaller chunks. Set beef aside to a plate.
- If necessary, add another tablespoon of vegetable oil to the pot over medium heat. Add the onions, followed by the garlic. Sprinkle with kosher salt. Cook until onions turn translucent, stirring with a wooden spoon.
- Stir in the spices - chili powder, cayenne, cumin, smoked paprika, bay leaves, and one or two minced chipotle peppers, depending on your heat preference, plus one to two tablespoons of the sauce. Cook, stirring until fragrant, about 1 - 2 minutes.
- Add the deglazing liquid (beer) to the pot. Turn the heat up to high and scrap the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
- Pour the stewing liquid (beef or chicken broth) into your pot. Add the diced tomatoes and juice. Stir to combine all the liquids and seasonings. Bring the liquids to a simmer for about two minutes.
- Return the cooked meat, with any accumulated juices, to the pot. Stir to combine with the liquids. Cover with a lid for a thicker consistency, or leave it uncovered to reduce the liquid and concentrate the flavors.
- Continue cooking on low heat for at least 30 minutes to an hour. The longer the chili simmers, the deeper the flavors develop. Keep an eye on the liquid level, adding more broth if it gets too thick.
- Taste and adjust the seasonings. Add more broth if the chili becomes too thick.
- Remove bay leaf and discard. If you like, add a splash of acid to brighten the flavors. You can use a squeeze of lime juice or a dash of red wine vinegar.
- Serve the chili with a variety of garnishes.
Notes
Remember that the amount of spices can be adjusted to meet your particular taste preferences.
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