Superbowl Chili

Ingredients

• •15 ounces black beans
• •28 ounces canned tomatoes
• •2 medium carrots
• •2 teaspoons chili powder
• •2 tablespoons canned chipotle peppers in adobo
• •4 teaspoons cumin
• •cilantro
• •2 tablespoons garlic
• •green onions
• •2 teaspoons kosher salt
• •3 pounds ground beef
• •1 lime
• •6 cups chicken stock
• •monterey jack cheese
• •¼ cup olive oil
• •2 medium onions
• •4 teaspoons oregano
• •1½ pounds sirloin steak
• •sour cream

Method

Adapted from foodista.com

1. 1In a large heavy pot set over high heat, saute ground beef and steak chunks, stirring frequently, until browned, about 8 minutes.
2. 2With a slotted spoon, remove beef to a plate.
3. 3Pour off the remaining liquid in the pan.
4. 4(I used a strainer over a large bowl, and put all the meat in it to drain the excess fat off).
5. 5Add olive oil to the same pot that you cooked your meat in.
6. 6Set over medium heat.
7. 7When hot, add carrots, onions, and garlic.
8. 8Saute, stirring, until softened, about 5 minutes.
9. 9Return beef to pot.
10. 10Add chili powder, cumin, oregano, salt, and chopped chipotle chile.
11. 11Stir.
12. 12Cook 1 minute.
13. 13Add tomatoes and broth.
14. 14Bring to a simmer.
15. 15Reduce heat to a gentle simmer.
16. 16Cook for 30 minutes more, stirring occasionally.
17. 17Much of the liquid will cook down during this time.
18. 18Stir in all but ⅓ cup of black beans.
19. 19Cook 5 minutes more.
20. 20Mash reserved beans with a fork.
21. 21Stir into the chili to give it extra body.
22. 22If chili is too thick, stir in as much as 1 cup additional broth.
23. 23Heat several minutes to warm.
24. 24Chili can be prepared two days ahead. Cool. Cover.
25. 25Refrigerate.
26. 26Reheat over medium heat, stirring often.
27. 27Ladle into bowls and garnish with toppings. Enjoy!