It’s a very snowy Super Bowl Sunday and nothing goes better with being “snowed-in” and watching people talk about deflated balls, Katy Perry, and occasionally puppies than a nice comforting bowl of chili.
- 2 red bell peppers, roasted then diced
- 1 poblano pepper, roasted then diced
- 1 small white onion, roasted then diced
- 1 large jalapeño, roasted then minced
- 3 cloves of garlic minced
- 2 28oz cans of crushed tomatoes
- 1 can of red beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1-2 tbsp olive oil (we used a chipotle infused oil)
- 2 tbsp dark chili powder
- 1 1/2 tbsp smoked chili powder
- 1/2 tsp chipotle powder
- 1 tbsp molé spice
- 1 heaping tbsp (about 1-2 tbsp) of good chocolate shaved
- salt to taste
Heat an oven to 350. Slice the onion into large slices. Put the onions and peppers in a large roasting pan/dish, then coat with some olive oil. Place into the oven to roast. Roast them until the peppers start to brown/blacken. Flip them occasionally to make sure they roast evenly. Set aside to cool. Once cooled peel the skins of the peppers, deseed, and dice. Dice the onion as well.
Heat a large pot to medium heat. Add the oil into the pot, let heat up then add the garlic. Cook until it starts to brown. Add the onion and peppers. Cook for about another minute. Add the chili powders and chocolate. Cook until everything is well incorporated. Add the the tomatoes. Bring to a boil then lower heat to a simmer. Cook for about 10 minutes (or more). Add the beans and cook for another 5 minutes. Salt to taste. Serve to your liking. We’ve got a bag of Fritos ready to go for some Frito pie.