Game Day Chili
- 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.
From the Test Kitchen
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.
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your chili is finished cooking, spoon the chili out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.
Chili Seasoning Puree
- 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.
Nutrition Facts (Game Day 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