Super Bowl Chili

Food

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Super Bowl Chili

• 2 lbs 85% Lean Ground Beef
• 2 15oz cans Pinto Beans, drained and rinsed
• 2 15oz cans Black Beans, drained and rinsed
• 1 28oz can Crushed Tomatoes
• 1 28oz can Tomato Sauce
• 1 28oz can Tomato Puree
• 1 6oz can Tomato Paste
• 1 medium yellow onion, chopped
• 1 shallot, chopped
• 5 cloves garlic, finely chopped
• 2 jalapeño peppers, diced (remove seeds for less heat)
• 1 bottle red wine (I like Zinfandel for this)
• 3 Tbsp chili powder
• 2 tsp red pepper flakes
• 2 Tbsp salt
• 2 tsp black pepper

A few notes on making this: 

• This makes quite a bit of chili, so make sure your pot is large enough. 
• You can de-seed your jalapeños for less heat, or leave the seeds in for more.

Directions: 

• Heat Dutch oven over medium heat
• Add 2 Tbsp olive oil and saute onion, shallot, and jalapeños, until soft—about 2-3 min. Add garlic and sauté on low heat for another minute. 
• Add ground beef, chili powder, red pepper flakes, salt and pepper to onion mixture and brown, breaking up with a wooden spoon. 
• When thoroughly browned, deglaze with 2 cups red wine.
• Add beans, tomatoes, and sauce into the pot.
• Set to low heat and simmer, stirring as needed to initially mix thoroughly.
• Simmer on low heat for 2 hours. 
• Add 2 more cups red wine after first hour.
• If you desire more spice, you can also add a bottle (8-10oz) of your favorite salsa.
• Stir occasionally while simmering throughout the two hours. 
• Garnish with grated cheddar, sour cream, green onion and avocado. Serve with tortilla chips or freshly baked cornbread. Enjoy!