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For a kick, replace some ground beef with spicy sausage. Using coffee instead of tomato juice gives chili a richer flavor.
Work: 35 minutes
Total: 1 hour 5 minutes
2 tablespoons canola oil
3 pounds lean ground beef
3 medium onions, finely chopped
8 cloves garlic, minced
3 jalapeños, seeded if desired, finely diced
5 tablespoons tomato paste
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1 cup tomato juice or brewed coffee
3 15-ounce cans diced tomatoes with juices
3 15-ounce cans kidney beans, drained
1 tablespoon red wine vinegar
1. Heat 1 tablespoon oil in an 8-quart pot over medium-high heat. Add beef and cook, breaking up with a spoon, until browned, about 7 minutes. With a slotted spoon transfer browned meat to a bowl and discard any juices in the pot.
2. Add remaining 1 tablespoon oil to the pot with the onion, garlic, and jalapeño. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato paste, all the spices, and salt and continue to cook until the vegetables are well coated and mixture darkens a bit and becomes fragrant. Stir in tomato juice or coffee, scraping any bits from the bottom of the pot, and then add tomatoes with their juices, beans, browned meat, and 1 1/2 cups water.
3. Bring to a simmer and continue to cook, stirring occasionally, until the chili has thickened, about 30 minutes. Remove from heat, stir in the vinegar, and season to taste with salt.
Just $1.09 per serving! Prepare classic chili, omitting the meat, and sauté 3 diced carrots with the onion, garlic, and jalapeño. Cover and cook until carrots are soft, stirring occasionally, about 15 minutes. Add 2 15-ounce cans rinsed and drained lentils along with the kidney beans. Add 2 cups thawed frozen corn during the last 5 minutes.