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Game Day Chili

Makes: 8 servings
Prep 40 mins Slow Cook 6 hrs to 7 hrs  on low, or 3 to 3-1/2 hours on high
Game Day Chili
Ingredients
  • 1  recipe Chili Seasoning Puree
  • 1 1/2  pounds  ground beef chuck
  • 1  large onion, chopped
  • 1  stalk celery, sliced
  • 1 28  ounce can  diced tomatoes, undrained
  • 1 14  ounce can  beef broth
  • 1 1/2  cups  pitted dried plums, chopped
  • 1 1/2  cups  water
  • 1 6  ounce can  tomato paste
  • 2  tablespoons  smoked paprika
  • 2  teaspoons  ground coriander
  • 1  teaspoon  crushed red pepper
  • 1/4  teaspoon  ground cloves
  • 1  ounce  bittersweet chocolate, chopped
Directions

1. 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.

2. 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.

3. 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.
Chili Seasoning Puree
Start to Finish 5 mins
Ingredients
  • 2  dried ancho, mulato, or pasilla chile peppers
  • 3/4  cup  beef broth
  • 5  pitted dried plums (prunes)
  • 1  fresh jalapeno chile pepper, seeded and chopped
Directions

1. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 343,
  • Fat, total (g) 14,
  • chol. (mg) 58,
  • sat. fat (g) 5,
  • carb. (g) 38,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 7,
  • sugar (g) 21,
  • pro. (g) 20,
  • vit. A (IU) 2672,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 702,
  • Potassium (mg) 1093,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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