Sunday, February 5, 2012


Evey one knows today is the big day - Super Bowl Sunday! We are going to a friends house to watch the game. No game is complete without a big bowl of Chili. I combined several recipes I had to come up with this version. I made this yesterday so the flavors could do their thing. I'm also making stuffed sweet and jalapeno peppers and a Black Bean and Corn Salsa. Let's get this party started (as my favorite 5-year old granddaughter says)!!
  • 2 tablespoons extra-virgin olive oi
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 poblano pepper, diced
  • 3 28-ounce cans beans of your choice (try a combination of beans: kidney, cannellini, and black beans, pintos, etc.), drained and rinsed
  • 2 14.5-ounce cans fire-roasted diced tomatoes, with liquid
  • 1 16-ounce can tomato sauce
  • 1 can water 
  • 2 jalapenos, seeded and minced
  • 2 tablespoon good-quality chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste

Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent.

Add the garlic and sauté until the onion is golden.

Add the remaining ingredients. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.

Taste and adjust the seasonings as necessary. I like to make my chili the day before we plan on eating it so the flavors marry. If you don't have time for that give it at least a few hours. If it's too thick add a little more water or broth. Serve in individual bowls, garnished with any of the following: cheese shreds, fresh chopped onion, scallions, pickled jalapenos, sour cream and/or cilantro.


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