Chili

Submitted by jdennys

"Okay I know everyone and their grandmother's dog has a recipe for chili. It's one of those things that everyone has a has an opinion on and everyone else can just stick it, but most I've tried just don't have the depth of flavor as this one because most of them stop at the three basic chili spices and really aren't that imaginative. Having said that, I will admit that I have had absolutely no problem greedily devouring any chili made anywhere by anyone. It's just good. This recipe, however, will broaden your spice palate and maybe you'll start using some of those jars gathering dust on your spice rack for other things."

 

• Ready In: 4hrs 15mins
• Ingredients: 19
• Yields: 4 quarts
• Serves: 10

ingredients

• 2 1⁄4 lbs ground chuck
• 1 (15 ounce) can canned pinto beans
• 1 (15 ounce) can light kidney beans
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1⁄2 white onion, chopped
• 2 elephant garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 bay leaves
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground mustard
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cocoa powder
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon cinnamon
• 8 ounces cheddar cheese, grated

directions

1. Brown the ground chuck very well in a large 5 quart pot, until all the water is cooked off. Drain completely of as much fat as you can remove.
2. Put the chopped onion in a strainer and run under hot water for a few seconds to wash off the bitter juices.
3. Add the onion to the beef and cook a minute or so.
4. Remove from heat, add garlic, all of the beans, liquid included, along with the tomatoes, also undrained, and the tomato sauce. Add one can water.
5. Add all of the spices. Mix well.
6. Bring to just under a boil, then reduce heat to low, cover and simmer for a long time. How long? A very long time. This is not something you can throw together after work and be eating by the time The Office is on. This is something you cook on your off day. Stir occasionally, ostensibly to keep it from sticking to the bottom but we all know you're sneaking a bite.
7. As it cooks, the proteins in the liquid from the beans will thicken and you will end up with a chili so thick I believe it would actually stick to the walls. When your spoon stands up in it, it's probably done. If it bends the spoon, it's perfect.
8. Serve 1 1/2 cups or so in a sturdy bowl. Top with grated cheddar (or smashed Doritos, or sour cream, or soda crackers, or over spaghetti if you're in Ohio, or however you're accustomed to having chili).