This chili’s Super

This recipe for Texas-style chili contains small chunks of beef, not ground meat. The classic version doesn’t contain beans, but we replaced a portion of the meat with red kidney beans to cut some fat.

COOK TIME: 1 1/2 hours

TOTAL TIME: 2 1/2 hours

YIELDS: About 14 cups or 12 main-dish servings

Super Bowl Chili

2 tablespoons olive oil

2 pounds boneless beef for stew, cut into 1/2 -inch chunks

4 garlic cloves, crushed with garlic press

2 red peppers, cut into 1/2 -inch dice

2 jalapeno chiles, seeded and minced

1 large onion, chopped

1/3 cup chili powder

2 cans (28 ounces each) whole tomatoes in puree

1 can (6 ounces) tomato paste

1/4 cup sugar

2 teaspoons salt

2 teaspoons dried oregano

2 cans (15 to 19 ounces each) red kidney beans, rinsed and drained

1. In 8-quart saucepot or Dutch oven, heat 1 teaspoon oil over high heat until hot. Add one-third of beef and cook until browned on all sides and liquid evaporates, 6 to 8 minutes, stirring often. With slotted spoon, transfer beef to bowl. Repeat with remaining beef, using 1 teaspoon oil per batch; set aside.

2. Add remaining 1 tablespoon oil to drippings in saucepot and heat over medium-high heat until hot. Stir in garlic, red peppers, jalapenos and onion, and cook until vegetables are tender, about 10 minutes, stirring occasionally. Stir in chili powder; cook 1 minute.

3. Return beef to saucepot. Stir in tomatoes with their puree, tomato paste, sugar, salt, oregano and 2 cups water, breaking up tomatoes with side of spoon. Heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 30 minutes. Stir in beans and cook 10 to 30 minutes longer or until meat is fork-tender, stirring occasionally.

• Based on individual serving: 275 calories, 25 g protein, 30 g carbohydrate, 7 g total fat (2 g saturated), 11 g fiber, 36 mg cholesterol, 1,115 mg sodium.