Big-Batch Chili

By Gazelle

Ingredients

• 8 oz. dried red or white kidney beans, or other dried beans
• 1/4 tsp salt plus 2 1/2 tsp salt
• 1 bay leaf
• 3 whole peeled garlic cloves plus 5 cloves garlic, minced
• 1 whole peeled onion studded with 3 cloves plus 2 large onions, finely chopped
• 2 tbsp olive oil
• 2 carrots, quartered lengthwise and thinly sliced
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 3 tbsp chili powder
• 3 lbs ground sirloin
• 1 can (28 once ) plum tomatoes in puree, coarsely chopped
• 3/4 tsp cayenne
• 3/4 cups cilantro, chopped
• 1 (1-oz ) square semisweet chocolate, chopped

Details

Servings 8

Preparation

Step 1

Make the savory beans, Cover beans in cold water by several inches and soak at room temperature overnight.
Drain, Place beans in a 5-quart saucepan, add cold water to cover by 3 inches, bring to a boi, skimming any foam that rises to surface. Add bay leaf, 1/4 tsp salt 3 whole peeled garlic cloves and 1 whole peeled onion studded with 3 cloves. Reduce to a simmer and partially cover. Cook. Adding water if needed to cover beans , about 1 1/4 hours. Drain, reserving 1 1/2 cups cooking liquid.
Remove onion and bay leaf..
MAKE THE CHILI
In a 5 quart Dutch oven heat oil over medium heat. Add chopped onion and minced garlic and cook, stirring frequently, about 7 minutes, or until onion are tender.
Add carrots and cook 5 minutes. Meanwhile, in a small ungreased skillet, toast cumin and coriander over low heat, stirring, about 3 minutes. Stir toasted spices and chili powder into vegetables mixture in Dutch oven. Add sirloin and cook, stirring frequently, about 5 minutes. Stir in tomatoes and puree, 1/2 cup cilantro , chocolate, 2 1/2 tsp salt. cayenne, Savory beans and reserved cooking liquid. Bring to a boil, reduce heat to a simmer, and cover. Cook stirring occasionally, for 30 minutes. Stir in remaining 1/4 cup cilantro.
ENJOY!!!