Game Day Chili

The bit of bittersweet chocolate in this chili keeps the heat of the chili seasoning in check and adds richness.

Prep Time:
25 mins
Stand Time:
30 mins
Slow Cook Time:
6 hrs
Heat Time:
1 hrs
Total Time:
25 mins
Servings:
8

Ingredients

  • Chili Seasoning Puree

  • 1 ½ pound ground beef chuck

  • 1 cup chopped onion (1 large)

  • 1 cup sliced celery (2 stalks)

  • 1 28 ounce can diced tomatoes, undrained

  • 1 14 ounce can beef broth

  • 1 ½ cup pitted dried plums (prunes) or raisins, 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

  1. Prepare Chili Seasoning Puree. Meanwhile, in a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is brown 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- to 6-quart slow cooker. Stir in seasoning puree, tomatoes, broth, dried plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves.

  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours; cool slightly. Transfer chili to a storage container; cover and chill overnight.

Two hours before serving:

  1. Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Stir in chocolate just before serving.

Chili Seasoning Puree

  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.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Must-have equipment:

5- to 6-quart slow cooker with a car adapterInsulated carrier

Nutrition Facts (per serving)

343 Calories
14g Fat
38g Carbs
20g Protein
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.

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