Fireside Chili

Unusual ingredients, such as smoked paprika, plums, cloves, and bittersweet chocolate, give a standby recipe a conversation-worthy twist.

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3.0 by 10 people

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  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 1 hr 15 mins
  • Stand: 30 mins

Fireside Chili

Directions

  1. Prepare Chili Seasoning Puree. In 6-quart Dutch oven cook beef, onion, and celery until meat is browned, stirring as needed. Drain fat.
  2. Stir in Chili Puree, paprika, coriander, crushed red pepper, and cloves. Cook and stir 2 minutes. Stir in undrained tomatoes, water, beef broth, and tomato paste. Bring to boiling; reduce heat. Add chocolate and plums. Simmer, covered, 1 hour, stirring occasionally. Serve with Cumin Polenta. Makes 8 servings.

Cumin Polenta

Directions

  1. In large heavy saucepan combine chicken broth and cumin; bring to boiling. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper.

Chili Seasoning Puree

Directions

  1. Place dried chile peppers in a bowl. Add boiling water to cover. Let stand 30 minutes. Drain; remove stems and seeds. In food processor or blender combine drained chile pepper, jalapeno pepper, beef broth, and dried plums. Cover and process or blend until smooth.
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Nutrition Facts (Fireside Chili)

  • Per serving:
  • 343 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 58 mg chol.,
  • 702 mg sodium,
  • 38 g carb.,
  • 7 g fiber,
  • 21 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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