WEEKDAYS 1e|12c|p

Super Bowl® Chili by Michael Symon

superbowl michael symon chili
This chili is great before, during and even after the big game.
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
This chili is great before, during and even after the big game.
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ingredients
  • 2 pound Ground Chicken
  • Olive Oil
  • Salt to Taste
  • 2 cup Onion (small diced)
  • 3 Cloves Garlic (minced)
  • 2 Serrano Chiles (sliced into thin rings)
  • 1 tablespoon Smoked Paprika
  • 2 tablespoon Chili Powder
  • 2 tablespoon Coriander (toasted and ground)
  • 1 tablespoon Cumin (toasted and ground)
  • 1 teaspoon Cayenne
  • 12 ounce (One Bottle) Beer -- an IPA if possible
  • 14 1/2 ounce Can Petite Diced Tomatoes
  • 15 ounce Can Cannellini Beans (drained and rinsed)
  • 15 ounce Can Red Kidney Beans (drained and rinsed)
  • 2 tablespoon Brown Sugar
  • 2 teaspoon Cocoa Powder
  • 2 cup Water + 2 tablespoon
  • 2 tablespoon Corn starch
  • 7 ounce Greek Yogurt
  • 1/2 cup Cilantro Leaves (chopped)
  • Chipotle hot sauce to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pound Ground Chicken
    Olive Oil
    Salt to Taste
    Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil.  When the oil is hot, add the ground chicken with a large pinch of salt and brown on all sides, breaking up the meat into smaller pieces as it cooks. Remove with a slotted spoon to a plate and set aside.
  • 2
    Olive Oil
    2 cup Onion (small diced)
    3 Cloves Garlic (minced)
    2 Serrano Chiles (sliced into thin rings)
    Salt
    1 tablespoon Smoked Paprika
    2 tablespoon Chili Powder
    2 tablespoon Coriander (toasted and ground)
    1 tablespoon Cumin (toasted and ground)
    1 teaspoon Cayenne
    Drain the fat from the pot, then place back over the heat and add 2 tablespoons of olive oil. Reduce the heat to medium, and add the onion, garlic and Serrano with a small pinch of salt. Let the vegetables sweat for a few minutes, then add all of your spices. Toast them for about 30 seconds, being careful not to burn them.
  • 3
    12 ounce (One Bottle) Beer -- an IPA if possible
    14 1/2 ounce Can Petite Diced Tomatoes
    15 ounce Can Cannellini Beans (drained and rinsed)
    15 ounce Can Red Kidney Beans (drained and rinsed)
    Next add the bottle of beer, making sure to scrape the bottom of the pot well. Add the meat back in along with the, tomatoes and both beans.
  • 4
    2 tablespoon Brown Sugar
    2 teaspoon Cocoa Powder
    2 cup Water
    Stir in the brown sugar, cocoa powder and 2 cups of water, and reduce the heat to low. Season with some more salt and hot sauce to taste, and simmer stirring occasionally for 2 hours. 
  • 5
    7 ounce Greek Yogurt
    1/2 cup Cilantro Leaves (chopped)
    In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use. 
  • 6
    2 tablespoon water
    2 tablespoon Cornstarch
    After 2 hours, if the chili looks a little loose, thicken it by mixing together the cornstarch and 2 tablespoons of water, then stirring it in when the chili is at a gentle boil.
  • 7
    To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.
 
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