Game Day Chili
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- 1 recipe Chili Seasoning Puree
- 1 1/2 pounds ground beef chuck
- 1 large onion, chopped
- 1 stalk celery, sliced
- 1 28 ounce can diced tomatoes, undrained
- 1 14 ounce can beef broth
- 1 1/2 cups pitted dried plums, chopped
- 1 1/2 cups water
- 1 6 ounce can tomato paste
- 2 tablespoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon crushed red pepper
- 1/4 teaspoon ground cloves
- 1 ounce bittersweet chocolate, chopped
- 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. 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. 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.
- from the test kitchen
- 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.
- Chili Seasoning Puree
- 2 dried ancho, mulato, or pasilla chile peppers
- 3/4 cup beef broth
- 5 pitted dried plums (prunes)
- 1 fresh jalapeno chile pepper, seeded and chopped
- 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.