<p>Football fans know that a hearty bowl of chili is a great dish to serve when you’ve invited friends over for the game. You can make this chili a day or two in advance, and then reheat it just before kickoff. Set out the garnishes so diners can customize their own bowls, and bake a big batch of <a href="http://www.williams-sonoma.com/recipe/skillet-cornbread.html?cm_src=RECIPESEARCH"><b><u>corn bread</u></b></a>.</p>
Ingredients
Instructions
In a 5-quart (5-l) Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 4 minutes. Add the ground beef, garlic, chili powder and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Spoon off any excess fat.
Add the sweet potatoes, tequila, black beans, tomatoes with their juices, chipotle chiles and adobo sauce and broth and bring to a simmer. Reduce the heat to medium-low, cover and cook until the sweet potatoes are tender, about 35 minutes. Uncover and cook until the chili is slightly thickened, 5 to 10 minutes longer. Season with salt and pepper.
Ladle the chili into bowls and top with avocado, sour cream, tortilla chips and cheese. Serve immediately. Serves 6 to 8.
Adapted from Williams Sonoma <i>The Dutch Oven Cookbook</i> (Weldon Owen, 2016)
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