• 42 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

slow-cook:
6 hrs to 7 hrs on low, or 3 to 3-1/2 hours on high
prep:
40 mins
Servings:
8
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Game Day Chili

Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
Instructions Checklist
  • 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.

Tips

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.

Nutrition Facts (Game Day Chili)

343 calories; total fat 14g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 58mg; sodium 702mg; potassium 1093mg; carbohydrates 38g; fiber 7g; sugar 21g; protein 20g; trans fatty acid 1g; vitamin a 2672IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 20mcg; vitamin b12 2mcg; calcium 71mg; iron 4mg.

Chili Seasoning Puree

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

42 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 7
Rating: Unrated
06/11/2016
this was fabulous, proof that chili without beans can be great.  really enjoyed the secret sweetness of the dried plums.