Dinner: Super Sports Sunday Slow-Cooked Chili Recipe | MyRecipes

Recipe by Daina Falk There are so many things that are awesome about chili, but here are my top five: 1) Chili is incredibly hearty and, even though it’s a soup, it can stand alone as a meal; 2) the texture is way more satisfying than most other soups—yo

Ingredients

2 pounds ground beef
1 large yellow onion
2 cloves garlic, minced
1 (15-ounce) can pinto beans, drained
1 (26.46-ounce) box Pomì finely chopped tomatoes
1/2 habanero chile, seeded and very finely chopped
1 (6-ounce) can or tube tomato paste
1 (4-ounce) can diced green chiles
3/4 cup beer (I prefer dark beer such as Negra Modelo for a deeper flavor)
1/4 cup chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt, plus more to taste
Sour cream or plain Greek yogurt, for serving
Shredded Cheddar cheese, for serving
Fresh cilantro, chopped, for serving
1 (10- to 11-ounce) bag tortilla chips, for serving

Instructions

Cook the ground beef, onions, and garlic in a large Dutch oven over medium-high until no pink remains, about 6 minutes. Drain and return to the pan.
Add all the other ingredients except those for serving. Stir well, and then bring to a boil over high. Let boil for a couple minutes, then stir, cover, and reduce the heat to low; simmer for 15 minutes. Give the chili a good stir, cover again, and simmer for another 2 minutes.
Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt
Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.

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