Football fans know that a hearty bowl of chili is a great dish to serve when you’ve invited friends over for the game. You can make this chili a day or two in advance, and then reheat it just before kickoff. Set out the garnishes so diners can customize their own bowls, and bake a big batch of corn bread for mopping up every delicious drop.
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 1 lb. (500 g) lean ground beef
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 2 sweet potatoes, peeled and cut into 1/2-inch (12-mm) dice
- 1/4 cup (2 fl. oz./60 ml) tequila (optional)
- 1 can (15 oz./470 g) black beans, drained and rinsed
- 1 can (28 oz./875 g) diced tomatoes
- 2 chipotle chiles in adobo sauce, minced, plus 1 Tbs. adobo sauce
- 2 cups (16 fl. oz./500 ml) vegetable broth
- Kosher salt and freshly ground pepper
- Sliced avocado for serving
- Sour cream for serving
- Tortilla chips for serving
- Grated cheddar cheese for serving
1. In a 5-quart (5-l) Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 4 minutes. Add the ground beef, garlic, chili powder and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Spoon off any excess fat.
2. Add the sweet potatoes, tequila, black beans, tomatoes with their juices, chipotle chiles and adobo sauce and broth and bring to a simmer. Reduce the heat to medium-low, cover and cook until the sweet potatoes are tender, about 35 minutes. Uncover and cook until the chili is slightly thickened, 5 to 10 minutes longer. Season with salt and pepper.
3. Ladle the chili into bowls and top with avocado, sour cream, tortilla chips and cheese. Serve immediately. Serves 6 to 8.
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