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Super Party Bowl Chili with Avocado




Source of Recipe


Avocado Central


List of Ingredients




3 Tbsp olive oil
1 large red onion, finely chopped
1 red bell pepper, cored, seeded, diced
1 yellow or orange bell pepper, cored, seeded, diced
1 mild Anaheim chili, cored, seeded, diced
2 large clove garlic, minced
3 lbs ground beef
2 Tbsp chili powder
1 Tbsp ground cumin
3 (10-oz) cans Original Rotel tomatoes with chilies OR 1 28-oz can chopped tomatoes
1 8-oz can tomato sauce
2 cans red kidney beans, drained and rinsed
1 quart beef broth
2 bay leaves
Kosher salt and freshly ground pepper to taste
Sour cream, for garnish
Cilantro leaves, for garnish
4 large ripe avocados, seeded, peeled, sliced, for garnish


Recipe



In large heavy stockpot, cook onion, bell peppers, and garlic in olive oil over low heat until very soft, about 15-20 minutes, stirring occasionally.

In a separate large skillet, break ground beef into small pieces and brown thoroughly over medium high heat. Drain off any fat. Add seasonings, combine well; 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.

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.

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.

To serve, remove bay leaves and ladle chili into deep bowls. Garnish with a spoonful of sour cream, a pinch of cilantro leaves and slices of avocado.