Cover 2 Chili
Lovie loves the Cover 2 Defense, so we thought, why not take one good idea and turn it into 2 great
chilies. It’s a beef enchilada style chili, done in both red and green sauces. Perfect if you have some
fans who like mild and some who like hot, either way, you’re covered.

Level of Difficulty:  Medium

Serves 6.

3 lbs. ground round
2 onions, finely diced
4 garlic cloves, minced
6 corn tortillas, diced
¼ cup dried, minced onions
1 ½ tablespoons cumin
1 tablespoon Adobo seasoning
1 teaspoon black pepper
2 (10 oz.) cans green enchilada sauce
1 poblano chili pepper, minced
1 teaspoon oregano
1 (14 oz.) can chicken broth
1 (28 oz.) can red enchilada sauce
1 tablespoon chili powder
1 cup beef broth

In a large skillet, brown the ground round with the onion and garlic. Drain. Add corn tortillas, dried
onions, cumin, Adobo seasoning and pepper. Divide the mixture into 2 medium stockpots. To the first
stockpot (green) add the green enchilada sauce, poblano pepper, oregano and chicken broth. To the
second stockpot (red) add the red enchilada sauce, chili powder and beef broth. Bring both pots to a
simmer and cook for 20-30 minutes, stirring occasionally.

To serve, simultaneously ladle both chilies, side by side, into one bowl. Top with shredded cheese,
onion, sour cream and black olives.

Special Teams:
Shredded cheese
Chopped onion
Sour cream
Black olives