By Tara Bench
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 jalape?os, 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 jalape?o. 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.
Yields 18 cups
Just $1.09 per serving! Prepare classic chili, omitting the meat, and saut? 3 diced carrots with the onion, garlic, and jalape?o. 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. This variation yields 17 cups.