Chili

By DigitalChef

Ingredients

• 2 cups dry beans (any combination: light or dark kidney, black, etc.)
• 16 cups water
• 1 medium onion, minced
• 3 cloves garlic, minced
• 1 green pepper, minced (optional)
• 4 tablespoons extra virgin olive oil
• 1 pound beef (ground beef or cubes)
• 1 cup beef stock
• 1 tablespoon tomato paste
• 15 ounces whole tomatoes
• 1 tablespoon chili powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon cumin
• 1/2 tablespoon basil
• 1/2 tablespoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon unsweetened cocoa powder
• 1/8 teaspoon ground cinnamon
• 2 teaspoon cayenne pepper, optional (to taste)

Preparation

Step 1

Prep:
Place the dry beans in a large pot with 8 cups of water. Soak overnight. Drain and rinse well. Add another 8 cups of water and simmer for 1 1/2 hours. Drain and rinse well.

The onions, garlic, and green pepper (if used) can be minced by hand or in a food processor. In a skillet, add 2 tablespoons extra virgin olive oil and turn to coat the skillet bottom. Warm the skillet. Add the vegetables. Cook until the onions are translucent. Empty the contents into the pot with the drained, cooked beans.

In the skillet, coat the bottom with 2 tablespoons extra virgin olive oil. Add the meat and brown until thoroughly cooked. Add the meat (including drippings) to the large pot with the beans and vegetables.

In a medium bowl, combine the beef stock and tomato paste. Mix well until the tomato paste is dissolved. Add to the large pot. In the same bowl, empty the whole tomatoes. Using either hands or masher, break apart the tomatoes. Add to the large pot. Add the remaining ingredients (herbs and spices).

Cook over low heat for 30 to 45 minutes or until desired consistency.

Notes:
• Chicken or other meat can be substituted for the beef. Cooking method may vary.