The January 25 Recipe Roundup has a decidedly SuperBowl flavor to it: Snackalicious Super Dishes! Pensieve is hosting the recipe party, including great giveaways! Post your favorite recipes and add them to Pensieve’s Mr. Linky after midnight tonight. Join in; the more the merrier!

My guys love chili, and this recipe is a favorite. Giving the pungent seasonings some heat before adding all the rest of the ingredients really pops their flavor and is the start of a great chili. It’s what we’re going to be eating during the SuperBowl. If you’re having a crowd or you want lots of leftovers, double the recipe. Give it a try!

All-American Beef Chili
from America’s Test Kitchen Family Cookbook

2 Tbsp. vegetable oil
2 onions, chopped
1 red bell pepper, chopped
1/4 c. chili powder
1 Tbsp. cumin
1/2 tsp. cayenne pepper
6 garlic cloves, minced
2 lbs. (85% lean) ground beef
2 (15.5-oz) cans kidney beans, rinsed
1 (28-oz.) can diced tomatoes
1 (28-oz.) can tomato puree

Heat oil in large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp. salt. Cook until vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Add the beef and increase the heat to medium-high. Cook, breaking up beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with juice, tomato puree, and 1/2 tsp. salt. Bring to a simmer, cover, and cook for 45 minutes.

Remove the lid and continue to simmer until beef is tender, about 45 minutes. Season with salt and pepper to taste before serving. Serves 8.

I like to serve this chili with a selection of condiments: shredded cheddar cheese, sour cream, sliced scallions, chopped red onion, diced avocado and corn chips.