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Chili for a Crowd
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Description
This recipe makes a big pot of chili with complex flavors and a perfect amount of heat.
Ingredients
- 4 pounds Lean Ground Beef
- 6 cloves Garlic, Minced
- 4 whole Large Sweet Onions, Coarsely Chopped
- 2 whole Large Bell Peppers, Coarsely Chopped
- 3 Tablespoons Good Olive Oil
- 10 ounces, weight Canned Tomatoes And Green Chilies (Rotel)
- 56 ounces, weight Canned Diced Tomatoes (2 28-oz Cans)
- 30 ounces, weight Cans Dark Red Kidney Beans, Drained (2 Cans)
- 6 ounces, weight Canned Tomato Paste
- 15 ounces, weight Canned Black Beans, Drained
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Coriander
- 3 Tablespoons Chili Powder
- 1 Tablespoon Oregano
- 1 Tablespoon Paprika
- 1 Tablespoon Sugar
- 2-½ teaspoons Salt, Or To Taste
- 1 Tablespoon Worcestershire Sauce
- 2 bottles Dark Beer
Preparation
Brown the ground beef in a large pot. Drain the beef in a colander to remove the fat. Set aside.
In the same pot, sauté the garlic, onions, and bell peppers in the olive oil for about 10 minutes. Meanwhile, heat the cumin and coriander in a dry skillet until steamy and starting to brown. Add the spices and ground beef to the vegetables. Add the remaining ingredients and cook on low heat for two hours, stirring occasionally.
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