|That Other Football Chili
This one is for the soccer fans out there – I know. But they need love and chili too. It’s a Spanish
influenced crockpot number that cooks up while you cheer on your favorite team, be it soccer or the
Level of Difficulty: Easy
2 tablespoons vegetable oil
3 lbs. bottom round roast, cut into 1 inch cubes
1 cup dry red wine
1 medium onion, diced
5 small or 3 large cloves garlic, minced
1 (14.5 oz) can low-sodium beef broth
1 tablespoon grill seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 whole habanero chili pepper, stem removed
1 (15 oz) can pinto beans, rinsed and drained
1 cup pitted Spanish olives, halved
1/2 cup golden raisins
3 tablespoons tomato paste
Salt and pepper (as needed)
1 cup sliced almonds, toasted
Zest of 1 lemon
Tomato and lemon wedges (for garnish)
Preheat a crockpot on low.
Coat the bottom of a good pan (not non-stick) with oil. Add beef pieces and brown really well over
medium heat (don’t touch them much). They should be really dark brown and there should be a lot of
browned bits on the bottom of the pan. Transfer pieces to the warmed crockpot and cover. Return the
pan you browned the beef in to a medium heat and add the red wine. Stir up all the bits of brown into
the wine and then add all that mixture to the crockpot.
Add the onion, garlic, beef broth, grill seasoning, chili powder and cumin to the crockpot and give it a
stir. Drop in the whole habanero, cover and cook on low for 7 hours. Stir in the pinto beans, olives,
raisins and tomato paste and cook an additional 1 hour. Season to taste with salt and pepper.
To serve, ladle chili into bowls, top with toasted almonds and lemon zest. Squeeze a little fresh lemon
juice over all.