Like me, you may be planning a Super Bowl party this weekend. What better to serve than hot, spicy (but not too spicy) chili? This one, from my last book, The Family Kitchen, is easy and pretty quick. I have a turkey chili in Dinnertime Survival that’s great, but I think for this particular event, this beefy version will hit the spot. Ready for some football?!
Chili Con Carne Recipe
Some events just call out for chili and the big game this weekend is one of them. It’s a warming, hearty and foolproof stew that hits the spot alongside whatever else you are serving: wings, quesadillas, guacamole, chips, or cornbread. This recipe, which uses canned beans, comes together in under an hour and so is just about perfect for a casual party or, come to think of it, a weeknight!
2 tablespoons canola oil
2 medium onions, chopped
1 small green bell pepper, seeded and chopped
5 large garlic cloves, finely chopped
2 pounds lean ground beef
Two 28-ounce cans plum tomatoes, with juice, coarsely chopped
2 tablespoons chili powder
2 teaspoons salt
½ teaspoon cayenne
Two 16-ounces cans kidney beans, rinsed and drained
Sour cream (optional)
Chopped scallions (optional)
Grated Cheddar cheese (optional)
1. In a large saucepan or medium-sized pot, heat the oil over medium-high heat until just shimmering. Add the onions and bell pepper and sauté, stirring occasionally, for about 10 minutes, or until the vegetables just begin to brown.
2. Add the garlic and sauté for 1 minute. Add the ground beef and cook, breaking the meat up with a wooden spoon or long-handled fork as it browns, for about 5 minutes, or until it begins to lose some pinkness. Add the tomatoes with their juice, chili powder, salt, cayenne, and cumin and bring to a simmer. Lower the heat and cook, stirring occasionally, for 30 minutes, or until the meat is cooked through and the flavors have blended.
3. Add the kidney beans and cook for a few minutes to heat through. Serve topped with sour cream, scallions, and cheese, as desired.