Tuesday, October 11, 2011

Super Bowl Champs Crock-Pot Chili

I am very proud to live in the great state of Wisconsin - home of Super Bowl champions, the Green Bay Packers. This has been a great year for Wisconsin sports.  Hopefully the Brew Crew will keep the trend going and make it to the World Series...that would truly make my year.  

I love fall for a lot of reasons, one reason being the cooler weather because that means it is soup season!  I feel like you can't go wrong with a great big, spicy, satisfying bowl of chili.  We had a Packer party this past Sunday with some friends so I made this chili - and the Packer's won!  I was on the edge of my seat the whole game...but we pulled off a win and all is good in this great state.  

  • Super Bowl Champs Crock-Pot Chili
  • Ingredients
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • Coarse salt and freshly ground pepper
  • 1 large white onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 habanero pepper, seeded and very finely chopped
  • 1/4 cup jalapeno slices, chopped
  • 1/4 cup chile powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2  cans diced tomatoes, with onions for chili
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • 1 (12-ounce) bottle amber beer
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • Tortilla chips, for serving
  • Shredded cheddar cheese, for serving
  • Sour cream, for serving

  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
  2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, jalapeno and habanero; season with salt. Cook until translucent, about 5 minutes.
  3. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 4 hours.
  4. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Recipe adapted from Jimmy Fallon's Crock-Pot Chili

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