In the Kitchen: Game Day Chili


Elizabeth Richards Gifts owner, Lori Green, demonstrates how to make chili for your super bowl party.

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Recipe for the Beef Chili:

Side note: If you are buying your meat from a meat market, ask the butcher to “coarse grind
your ground beef. You will be pleased by both the taste and texture of a coarser grind.
1 lb. stew meat, cut into 1 inch cubes
1 lb. coarse ground beef
2 Tbs. olive oil
2 Tbs. chili powder
2 Tbs. ground cumin
4 tsp. hot paprika
1 Tbs. dried oregano
1/4 tsp. cayenne pepper (a pinch more if you really need it)
2 tsp. kosher salt
3 jalapeno peppers, seeded and chopped (be sure to use fresh peppers)
4 onions, chopped
10 cloves of garlic, chopped
28 oz can of crushed fire roasted tomatoes
2 cans of beans (color is up to you, drain and rinse)
1/2 cup chicken stock
2 Tbs. molasses

  1. Using a dutch oven (such as Le Creuset), brown your meat in olive oil over a medium flame. Season with a bit of kosher salt while it is cooking.
  2. While your meat is browning, combine all of your spices and salt, set aside.
  3. Once the met has browned, add your onions & jalapeno, cooking until they are translucent (maybe 5-10 minutes).
  4. Add garlic, and cook for an additional minute or two. Season with another pinch of salt.
  5. Add your spice mixture, along with the fire roasted tomatoes, beans and chicken stock.
  6. Turn heat up to medium high, and bring to a boil. Reduce heat, cover and simmer for at least 30 minutes (longer is better, but not necessary). Remove from the heat, and stir in the molasses.
  7. Serve with cornbread, nacho chips, toasted pitas, or polenta. Have shredded cheese, sour cream and additional chopped onion and pepper to serve on top.
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