Game Day Chili

Game Day Chili
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  1. 1 recipe Chili Seasoning Puree
  2. 1 1/2 pounds ground beef chuck
  3. 1 large onion, chopped
  4. 1 stalk celery, sliced
  5. 1 28 ounce can diced tomatoes, undrained
  6. 1 14 ounce can beef broth
  7. 1 1/2 cups pitted dried plums, chopped
  8. 1 1/2 cups water
  9. 1 6 ounce can tomato paste
  10. 2 tablespoons smoked paprika
  11. 2 teaspoons ground coriander
  12. 1 teaspoon crushed red pepper
  13. 1/4 teaspoon ground cloves
  14. 1 ounce bittersweet chocolate, chopped
  1. 1. Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. 2. Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves.
  3. 3. Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately.
  4. from the test kitchen
  5. If making ahead, cool chili slightly. Transfer to refrigerator storage containers, cover, and refrigerate up to 8 hours. Two hours before serving, transfer chili to a slow cooker. Reheat, covered, on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Stir in chocolate just before serving.
  6. Chili Seasoning Puree
  7. 2 dried ancho, mulato, or pasilla chile peppers
  8. 3/4 cup beef broth
  9. 5 pitted dried plums (prunes)
  10. 1 fresh jalapeno chile pepper, seeded and chopped
  11. 1. In a small bowl combine ancho, mulato, or pasilla chile peppers and enough boiling water to cover. Let stand for 30 minutes; drain well. Wearing plastic gloves, remove stems and seeds from peppers. In a food processor or blender combine drained chile peppers; beef broth; dried plums (prunes), and jalapeno chile pepper. Cover, process or blend until smooth.