Classic Chili for a Crowd

Directions

1. Heat 1 tbsp oil in an 8-qt 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 tbsp oil to the pot with the onion, garlic and jalapeno. 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.

4. Prepare classic chili, omitting the meat, and saute 3 diced carrots with the onion, garlic and jalapeno. Cover and cook until carrots are soft, stirring occasionally, about 15 minutes. Add 2 15-oz cans rinsed and drained lentils along with the kidney beans. Add 2 cups thawed frozen corn during the last 5 minutes.