Beef Chili

By mplsjess

Ingredients

• 2 large onions, chopped (about 3 cups)
• 1/4 cup vegetable oil
• 1 tablespoon minced garlic
• 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
• 3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 tablespoons paprika
• 1 tablespoon crumbled dry oregano
• Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
• 2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
• 1 1/4 cups beef broth
• 3 tablespoons cider vinegar
• 1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
• 2 green bell peppers, chopped
• Sour Cream and Cheddar Biscuits, below
• Sour cream and pickled jalapeños (optional, to finish)

Details

Adapted from smittenkitchen.com

Preparation

Step 1

In a large pot (I used a 5-quart, and just fit it all), heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes (if you used ground beef) or 50 to 60 minutes (if you used coarse chuck). Add the kidney beans, bell peppers, salt (I used 2 teaspoons to get the seasoning right for my tastes) and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.