Recipes and Cooking Game Day Chili Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Slow Cook Time: 6 hrs Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Chili Seasoning Puree 1 ½ pound 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 ½ cup pitted dried plums, chopped 1 ½ cup water 1 6 ounce can tomato paste 2 tablespoon smoked paprika 2 teaspoon ground coriander 1 teaspoon crushed red pepper ¼ teaspoon ground cloves 1 ounce bittersweet chocolate, chopped Chili Seasoning Puree 2 dried ancho, mulato, or pasilla chile peppers ¾ cup beef broth 5 pitted dried plums (prunes) 1 fresh jalapeno chile pepper, seeded and chopped Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 343 Calories 14g Fat 38g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 343 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 58mg 19% Sodium 702mg 31% Total Carbohydrate 38g 14% Total Sugars 21g Protein 20g Vitamin C 15.4mg 77% Calcium 70.7mg 5% Iron 4mg 22% Potassium 1093mg 23% Fatty acids, total trans 1g Folate, total 20.2mcg Vitamin B-12 1.9mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.