Chef Gordon Ramsay’s Super Bowl Chili
Ingredients:
1/4 cup olive oil
2 lb ground beef
salt and pepper
1 large onion
2 tsp ground cumin
4 tsp sweet paprika
2 tsp dried oregano
4 cloves garlic, minced
2 red chilli peppers, deseeded, keep 1/2 the seeds if you like spicy
6 tomatoes, roughly chopped
2 (14oz cans)tomatoes, chopped
1 small (6 oz can) tomato paste
1 whole Chipotle chili in adobo sauce, chopped
2 (14oz cans), kidney beans, drained and rinsed
2 cinnamon sticks
2 bay leaves
4 sprigs thyme leaves, roughly chopped (1 tsp dried)
3/4 cup sour cream
1/2 cup chives chopped
Prepared white rice to serve 4-6
Method:
Season the meat with salt and pepper in a heavy based large saucepan. Brown meat over medium heat, remove from the pot and set aside.
Pour in the olive oil, sautee the onion, garlic and chili.
Add in the dried spices to the onion mixture and cook until they release their aroma.
Add the fresh and canned tomatoes, tomato paste and 1 whole chipotle chili in adobo sauce and cook for 15 minutes.
Return the beef to the pot.
Add the beans, cinnamon stick, bay leaves, thyme, mix well and reduce heat down to a simmer.
Pour in the broth.
Bring to a boil and then turn the heat down to a simmer.
Cook for 20-25 minutes or until the sauce reaches desired consistency. Stir frequently to avoid sticking.
Taste and check for seasoning. Prepare rice.
Mix chives and sour cream together.
Remove cinnamon sticks and bay leaves.
To serve, spoon the chili into the centre of a mound of rice. Serve the sour cream and chives in a separate bowl on the side.
Source: Fox TV Los Angeles, CA; from Chef Gordon Ramsay. 03 Feb 2011