SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Game Day Chili

Makes: 8 servings
Slow Cook 6 hrs to 7 hrs  on low, or 3 to 3-1/2 hours on high Prep 40 mins
Game Day Chili
  • 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

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.
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
Stand 30 mins
  • 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

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,
  • Monounsaturated 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe