This recipe courtesy of The Cowboy Cook Jeff Tracy.
Okay sports fans, it’s here, the big one-- Super Bowl Chili. Of course, the game on Sunday will be more explosive than your chili.
- 2 lbs. course ground beef
- 1 lb. small red kidney beans (dried)
- 1 large yellow onion, diced
- 2 oz. ancho chili powder
- 2 large cans tomato sauce
- 3 tbsp. chopped garlic
- 2 cups andouille sausage, diced
- 20 oz. canned, diced tomatoes and green chilies
- Garlic salt
- Black pepper
- 1 large Anaheim pepper, seeds removed and diced
- Soak the beans in salt water for at least 6-8 hours, overnight is preferable. Once the beans have softened, rinse and sort. Remove the hard ones that did not expand.
- Brown the ground beef, seasoning to taste with the garlic salt and black pepper. Add the diced onions shortly before the beef is done and mix thoroughly.
- In a large stock pot add the beef, stock included, the beans and the tomato sauce. Bring to a rolling boil for about an hour or so. If the mixture is extremely thick add some water at this point.
- Then add the chili powder, chopped garlic, andouille sausage, chilies, and the Anaheim pepper. Season with more chopped garlic or garlic salt, black pepper, and the ancho chili powder.
- Reduce heat to a simmer for about 4 hours or until the beans are soft and pliable. Add a touch of cilantro if you wish at this point. If the mixture becomes too thick add some water until it reaches the consistency you wish. Continue to simmer until you are ready to serve.
- If you like chili with a bit more heat, replace the ancho chili with jalapeño or some other pepper of your liking.