My mom taught me to make this chili when I was in junior high school; it’s the first thing I remember knowing how to cook.
Serves 6 to 8 (Makes about 2 ½ quarts)
2 tablespoons olive oil
2 large yellow onions, diced
1 red bell pepper, cored, seeded and diced
4 small jalapeño peppers, cored, seeded and minced
4 garlic cloves, minced
1 ½ ground beef chuck
¼ cup chili powder
2 teaspoons dried basil
1 tablespoon ground cumin
¼ cup Worcestershire sauce
1 28-ounce can chopped tomatoes
2 tablespoons tomato paste
6 cups chicken or beef broth
1 15-ounce can black beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
3 bay leaves
1 tablespoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon crushed red pepper flakes
1. Heat the olive oil in a large saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally until they are softened and light brown, about 15 minutes. Add the bell pepper and jalapeño peppers and cook, stirring occasionally, to soften, about 5 minutes longer. Add the garlic and cook, stirring constantly, for about 1 minute, being careful not to let it brown.
2. Increase the heat to medium-high; add the ground chuck, chili powder, basil, and cumin and cook until the beef is brown all over, 5 to 7 minutes, using a wooden spoon or spatula to break the beef into small pieces as it cooks. Drain off excess fat. Stir in the Worcestershire, tomatoes and their juices, tomato paste, broth, beans, bay leaves, salt, pepper, and crushed ref pepper and bring to a low boil. Reduce the heat to low and simmer for 45 minutes to 1 hour so the flavors meld and the liquid reduced and thickens. Serve warm. The chili will keep, refrigerated in an airtight container, for up to 3 days. It also freezes well.
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