Super Chili
A hearty Super Bowl chili loaded with ground beef, stew meat, beans, and a perfect blend of spices with just the right amount of heat. Topped with sour cream and cheddar cheese.
Servings: 8 servings
Ingredients
- 1 lb ground beef
- 1-2 lbs chopped stew beef cut into 1 inch pieces
- 2 tablespoons dried oregano
- 2 tablespoons sweet paprika
- 1 tablespoon whole coriander
- 1 tablespoon cumin seed
- 2 tablespoons chili powder
- 1 teaspoon sugar
- 1 tablespoon dried chipotle powder
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 3 jalapeno peppers chopped
- 2 bell peppers diced
- 8 cloves garlic chopped
- 1 onion chopped
- 2 cups beef stock
- 1 28-ounce can diced tomatoes
- 1 can kidney beans drained
- 1 can chili beans or pinto beans, drained
- 2 tablespoons cornstarch optional for thickness
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and brown the ground beef for 6-8 minutes. Drain and transfer to a crock pot.
- Add 1 tablespoon oil to the same skillet and brown the stew meat for 6-8 minutes. Drain and transfer to the crock pot.
- Add remaining oil and cook onions and bell peppers until tender, about 5 minutes. Transfer to the crock pot.
- Add all spices and garlic to the crock pot. Mix thoroughly. Add chopped jalapenos (adjust amount based on desired spice level).
- Add drained beans and beef stock to the crock pot. Stir well, then add canned tomatoes with juice.
- Set crock pot to high and cook for 4-6 hours until beef is tender.
- If desired thicker chili, mix cornstarch with 2 tablespoons water and stir into chili. Cook on high for additional 20-30 minutes.
- Serve topped with sour cream, cheddar cheese, and Fritos or alongside cornbread.
Notes
This chili is perfect for Super Bowl Sunday. Adjust jalapeno peppers to your spice preference. Pairs wonderfully with cornbread. Can be made a day ahead and reheated.