A bowl of hearty chili spiked with sweat inducing spices is a welcome dish in the midst of any chilly month; especially one with a Superbowl in it. As a first time chili maker, I took an opportunity to send a container to my son at UMO (for critique and, hopefully, enjoyment). I respect his feedback as he is a mean cook himself, and I knew his input would be based on more than “happy-to-get-anything-homemade”. He called a few days ago to say “.it was really meaty, had a nice, thick consistency, and a great kick”. The recipe was a keeper. Good enough for me.
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Chili
Olive oil
2 large onions, chopped
8 cloves garlic, minced
2 1/2 lbs. 85% lean burger
1/4 cup cumin
2 tablespoons chili powder
1 teaspoon paprika
2 cups beef broth
2 cans kidney beans
1 can diced tomatoes
2-4 oz. tomato paste (optional)
6 jalapeños, chopped with seeds, veins removed
In a huge Dutch oven, casserole or cast iron pan, sauté the onions in a couple of tablespoons of olive oil until soft. Add the garlic, sauté for a minute or two, and add beef, cooking until brown. Add the rest of the ingredients, bring to a boil, then simmer for an hour, or until thickened, stirring occasionally.
Serve with slices of jalapeno, a dollop of sour cream, and a sprinkle of cilantro.
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