Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili. This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.
Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste
1 tsp. hungarian paprika
1 level tsp. oregano
¼ tsp. cayenne pepper
2 heaping tsp. cumin powder
1 heaping tsp. celery salt
1 tsp. Kosher salt
3 c. beef bouillon (3 beef bouillon cubes prepared in 3 c. water)
2 bay leaf
3 garlic cloves, grated on a microplane
1 tsp. dark chocolate morsels
1 (1 lb.) can of Red Gold Petite Dice Tomatoes (including juice)
1 can corn, drained
1. c. brewed black coffee
1 6 oz. can tomato paste
1 15 oz. can pinto beans (and juice)
1 15 oz. can black beans (and juice)
1 15 oz. can dark red kidney beans (and juice)
In skillet over high heat, melt t tbsp. of the chicken fat. Add the onions and beef and brown. Remove from heat and keep warm in 275° oven.
In a stockpot, melt the remaining chicken fat over low heat. Turn up the heat to medium and whisk in the flour, stirring to form a smooth paste. Stir in the chili powder, paprika, oregano, cayenne, cumin and celery salt, then slowly whisk in the beef bouillon broth to form a thick sauce. Add bay leaf and garlic and simmer 5 min.
Add diced tomatoes and juice, corn, dark chocolate, coffee and tomato paste heat and simmer 5 min. Add browned beef and onions and broth. Simmer covered until beef is very tender, about 45 min. (Degrease top of chili if needed, and add water if the chili seems to thick.) Add the pinto, kidney and black beans.
Serve with garnishes such as fresh cilantro, sour cream, grated sharp cheddar cheese, chopped red onion or green onions. Side with corn bread, french bread, saltines or oyster crackers.