Chef Joe Cipro's recipe of the week

Super Bowl Chili




Ingredients

1 lb beef top round (cut into one-inch cubes)

3 cloves of garlic, chopped

1 10 oz can of kidney beans

1 onion (diced)

2 jalapeños (diced)

1 10 oz can of crushed tomatoes (strained)

1 1/2 Tbsp cumin

1 Tbsp chili powder

2 Tbsp paprika

2 tsp cinnamon

2 Tbsp brown sugar

2 Tbsp ground black pepper

3 Tbsp vegetable oil

1 oz Worcestershire sauce

3 Tbsp salt

Directions

First, start by heating a sauté pan. Add half the vegetable oil and brown half the cubed top round. There will probably be too much meat to brown all at once, so you will do it in two batches.

When all the meat has been browned, put all the ingredients together in a slow cooker, then deglaze the sauté pan with the strained tomato liquid.

Simply cook on low for four to five hours in the slow cooker. Top with some cheese or sour cream if you like and enjoy.