Super Bowl Chili with Secret Ingredients
Serves: About 12 to 16
For the chili:
  • 2 pounds ground grass-fed beef seasoned with ½ teaspoon salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 1 small green bell pepper, diced small
  • 2 small carrots, diced small
  • 2 cloves minced garlic
  • 1 tablespoon mild chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cacao or cocoa powder
  • 1 teaspoon dried ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt (or more to taste)
  • Pinch of cayenne pepper (or more to taste)
  • Freshly ground black pepper, to taste (about ½ teaspoon)
  • 1 15-ounce can kidney beans, rinse & drain
  • 1 15-ounce can pinto beans, rinse & drain
  • 1 28-ounce box or can of strained tomatoes, unsalted (or tomato sauce)
  • 1 12-ounce dark brown stout beer
  • Diced avocado
  • Chopped fresh cilantro
  • Diced red onion
  • Shredded cheddar cheese
  • Crumbled tortilla chips
  1. Brown the meat over medium heat in a Dutch oven. Season the meat with ½ teaspoon salt and several grinds of black pepper once it's in the pot. Chop up the meat finely as you brown. When the meat has cooked through, drain off extra liquid, then remove beef and set aside.
  2. In the Dutch oven, add olive oil and warm briefly over medium heat. Add in the onion, green pepper, and carrot. Sauté until soft.
  3. Then stir in the garlic, spices, and brown sugar, and cook for a couple minutes more.
  4. Add the cooked meat, beans, tomatoes, and beer. Stir well to combine. Let come to a boil. Then turn the flame down, and simmer uncovered (on medium low or low) for 1 hour. Stir once in a while. The beer flavor cooks out during the cooking time. Taste and adjust seasonings as needed.
  5. Can be made ahead, refrigerated, and then re-heated to serve. The chili often tastes best the next day when all the flavors meld. Serve warm with toppings. For a party, can re-heat and keep warm in a crock pot. The chili also freezes well.
I like to serve chili with corn bread.
Recipe by Dana's Table at