Game Day Chili
The bit of bittersweet chocolate in this chili is optional, but try it-it keeps the heat of the chili seasoning in check and adds richness.
- Makes: 8 servings
- Prep: 40 mins
- Slow Cook: 6 hrs to 7 hrs on low, or 3 to 3-1/2 hours on high
- Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
- Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves.
- Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately.
If making ahead, cool chili slightly. Transfer to refrigerator storage containers, cover, and refrigerate up to 8 hours. Two hours before serving, transfer chili to a slow cooker. Reheat, covered, on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Stir in chocolate just before serving.
- In a small bowl combine ancho, mulato, or pasilla chile peppers and enough boiling water to cover. Let stand for 30 minutes; drain well. Wearing plastic gloves, remove stems and seeds from peppers. In a food processor or blender combine drained chile peppers; beef broth; dried plums (prunes), and jalapeno chile pepper. Cover, process or blend until smooth.
- 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