Chef Dad's Super Bowl Chili
2 lbs. ground beef (85 percent lean works best)
3 (15 oz.) cans pinto beans (drained)
1 yellow onion (finely diced)
3 tbsp. diced garlic (approx. 7 to 8 cloves)
2 (15 oz.) cans tomato sauce (30 oz. total)
1 can diced or crushed tomatoes (15 oz.)
1 can beef broth (15 oz.)
1/2 cup ketchup
1 tsp. hot sauce
1 tbsp. Kosher salt
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. black pepper
1 tsp. sugar
2 tbsp. olive oil
2 tbsp. butter
1 bag of Frito's corn chips (crushed)
1. Combine spices (salt, chili powder, cumin, black pepper, sugar) in a small bowl and mix well. Set aside.
2. Heat large Dutch oven (or large lidded pot) over medium high heat. When hot, add olive oil and butter, then onion and garlic. Sauté with 1 teaspoon of your spice blend for 3 to 4 minutes.
3. Add ground beef plus 1 tablespoon of your spice blend until meat is fully cooked. Do not drain any juices off.
4. Add tomato sauce, crushed tomatoes, beef broth, ketchup, hot sauce and drained beans. Add all of your remaining spice blend then stir well and bring up to a simmer. Once it starts simmering, reduce heat to low and simmer with the lid on for 30 minutes. Taste for seasoning adjustment. I usually add a bit more salt and pepper, but not too much.
This recipe makes about 16 cups or 10 large bowls.
Serve in bowl with hand crushed Frito's over the top.
Cooks Note; When it comes to choosing canned tomato products, I like the taste of the organic brands much better.
Don't try to make seasoning adjustments until after all ingredients have simmered and concentrated for the first 30 minutes. It takes them a while to come together.
If making this the day before, let the chili cool down with the lid on for about 45 minutes before putting in your fridge. When ready, slowly reheat the chili over low heat then move into your crock pot on the low temp setting. Have some hot sauce, diced jalapeno, diced onion and shredded cheddar cheese available for your guests to serve themselves.