Gluten free

Superbowl chili

Name: Superbowl chili
Total time: 45 min
Yield: 8 servings
Ingredients: 15 ounces canned black beans; 28 ounces canned tomatoes; 2 medium carrots; 2 tsps chili powder; 2 Tbsps chipotle chilies; 4 tsps ground cumin; 8 servings cilantro; 2 Tbsps garlic; 8 servings green onions; 2 tsps kosher salt; 3 pounds lean ground beef; 8 servings lime; 6 cups low-sodium chicken stock; 8 servings monterey jack cheese; 0.25 cup olive oil; 2 medium yellow onion; 4 tsps oregano; 1.5 pounds sirloin steak; 8 servings sour cream

Gluten-free Superbowl Chili is a hearty main course perfect for The Super Bowl event. This recipe serves 8 and covers 42% of daily vitamins and minerals. It's a flavorful dish with lime, canned tomatoes, sirloin steak, and chipotle chile pepper in adobo sauce, taking about 45 minutes to make.

Ingredients

canned black beans

15 ounces

canned tomatoes

28 ounces

carrots

2 medium

chili powder

2 tsps

chipotle chilies

2 Tbsps

ground cumin

4 tsps

cilantro

8 servings

garlic

2 Tbsps

green onions

8 servings

kosher salt

2 tsps

lean ground beef

3 pounds

lime

8 servings

low-sodium chicken stock

6 cups

monterey jack cheese

8 servings

olive oil

0.25 cup

yellow onion

2 medium

oregano

4 tsps

sirloin steak

1.5 pounds

sour cream

8 servings

Method

In a large heavy pot set over high heat, saute ground beef and steak chunks, stirring frequently, until browned, about 8 minutes. With a slotted spoon, remove beef to a plate and pour off the remaining liquid in the pan. (I used a strainer over a large bowl, and put all the meat in it to drain the excess fat off).
Add olive oil to the same pot that you cooked your meat in and set over medium heat. When hot, add carrots, onions, and garlic and saute, stirring, until softened, about 5 minutes. Return beef to pot, and add chili powder, cumin, oregano, salt, and chopped chipotle chile; stir and cook 1 minute.
Add tomatoes and broth. Bring to a simmer, reduce heat to a gentle simmer, and cook for 30 minutes more, stirring occasionally. Much of the liquid will cook down during this time.Stir in all but 1/3 cup of black beans and cook 5 minutes more. Mash reserved beans with a fork, and stir into the chili to give it extra body. If chili is too thick, stir in as much as 1 cup additional broth and heat several minutes to warm. Chili can be prepared two days ahead. Cool, cover and refrigerate. Reheat over medium heat, stirring often.Ladle into bowls and garnish with toppings. Enjoy!

Nutrition:

894 kcal

Carbs

28 g

Fat

41 g

Protein

100 g

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