This is another recipe of ours that grew over time. Whether it is the heat of July or the cold of December, this chili is a great dish for any gathering.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 red bell peppers, cut into 1/2 inch pieces
- 4 cloves garlic, minced
- 3 Anaheim chilies, roasted, skinned and diced OR 3 cans diced green chilies
- 4 tablespoons chili powder
- 4 tablespoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons oregano
- 1 teaspoon caraway seed
- 2 lb. ground meat
- 2 x 15 oz. cans pinto beans
- 2 x 15 oz. cans diced tomatoes (preferably the Hunt’s Fire Roasted kind)
- 3 x 10 oz. cans tomato puree
- 2 cups beef broth or stock
- Salt to taste
Heat the oil in a Dutch oven or stock pot over medium heat. When the oil is hot, add the onions, peppers, garlic, chilies, chili powder, cumin, coriander and oregano. Cook the mixture over medium heat, stirring occasionally until the vegetables soften (about 10 min).
Raise heat to medium-high, then add half the ground meat plus about 1/4 teaspoon salt. Break up the meat, stirring in with the vegetables and spices until the meat is no longer pink (about 5 min). Add the remaining meat with 1/4 teaspoon more salt and cook again until browned.
Add the beans and tomatoes with their juices, plus the tomato puree and beef broth. Bring to a boil, then drop the heat to low and simmer covered for about an hour. Stir occasionally. Remove the lid and continue to simmer for another hour. Add beef broth if the chili gets too thick or starts to stick. Add salt to taste.
Prep time: 15 min.
Cook time: 2 hours 30 min.
Serves: 12.
Notes
Source: Marc Tabyanan.
