Super Party Bowl Chili with Avocado Garnish

Get Started

Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 Tbsp. olive oil
• 1 red onion, finely chopped
• 1 red bell pepper, cored, seeded, diced
• 1 yellow or orange bell pepper, cored, seeded, diced
• 1 mild Anaheim chile pepper, cored, seeded, diced
• 2 tsp. garlic, minced
• 3 lb. ground beef
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 3 (10 oz.) cans tomatoes with chiles or 1 (28 oz.) can chopped tomatoes
• 1 (8 oz.) can of tomato sauce
• 2 (15 oz.) cans red kidney beans, drained, rinsed
• kosher salt and freshly ground pepper (to taste)

• For Garnish

• sour cream
• cilantro leaves
• 4 ripe, fresh avocados, halved, pitted, peeled and sliced

Instructions:

1. Place olive oil in large heavy stockpot, add onion, bell peppers, and garlic and cook over low heat until very soft, about 15-20 minutes, stirring occasionally.
2. In a separate large skillet, break ground beef into small pieces and brown thoroughly over medium high heat. Drain off any fat. Add chili powder and cumin, combine well
3. transfer cooked meat to stockpot with vegetables. Add tomatoes with juices, tomato sauce, beans and broth to pot, and combine all ingredients well. Increase heat slightly until all ingredients are heated through, reduce heat to simmer and add bay leaves. Cover loosely and simmer for at least one hour, stirring occasionally. Taste and adjust seasonings with salt and pepper.
4. If using a slow cooker, transfer chili once it is well heated to the appliance's bowl and cook on low setting for up to 8 hours.
5. If chili is prepared in advance, store in a covered, non-reactive bowl such as glass or plastic for up to two days. Do not cover with aluminum foil or store in an aluminum or unlined metal bowl, as these will interact with the acid in the tomatoes and spoil the taste of the chili. Chili may be cooked in a non-reactive stockpot and refrigerated overnight. Reheat in slow cooker the next day on low setting for 8-10 hours.

Notes & Tips: