Elizabeth Richards Gifts owner, Lori Green, demonstrates how to make chili for your super bowl party.
For more information, visit www.elizabethrichardgifts.com
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
- 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.
- While your meat is browning, combine all of your spices and salt, set aside.
- Once the met has browned, add your onions & jalapeno, cooking until they are translucent (maybe 5-10 minutes).
- Add garlic, and cook for an additional minute or two. Season with another pinch of salt.
- Add your spice mixture, along with the fire roasted tomatoes, beans and chicken stock.
- 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.
- Serve with cornbread, nacho chips, toasted pitas, or polenta. Have shredded cheese, sour cream and additional chopped onion and pepper to serve on top.