This recipe requires planning because of the many ingredients, but making chili should be an event! It is a good Saturday morning project. Eat it for lunch and freeze the rest, or, better yet, make a big batch of cornbread, an interesting salad with citrus sections, and invite friends over for an informal dinner…they can bring dessert!
- 1 pound dry kidney beans
- 3 tablespoons olive oil
- 2 cups chopped onion
- 4-6 ribs celery, chopped
- 10 cloves of garlic
- 3 pounds ground beef, chuck or sirloin
- 2 jalapeño peppers, seeded
- 1 bunch of green onions,
- ¼ cup of chopped parsley
- Four 14 ½ ounce cans of whole tomatoes
- 6-7 tablespoons chili powder (one small container)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp dry oregano
- salt & pepper to taste
The night before…pour the beans into an 8 cup container, or larger. Cover with water to cover, then add about 3”more. The beans will expand overnight.
- Wash the beans in several waters. Set aside.
- Chop and dice the vegetables and assemble all your ingredients.
- In a large skillet, over moderate heat, cook chopped onion and celery to soften, about 8 minutes. Add garlic. Cook 2 or 3 minutes longer.
- Transfer the vegetables to a large stock pot. Add the beans, tomatoes, and the herbs and spices.
- When you add the tomatoes, fill each can with water and add to stock pot.
- Meanwhile, cook meat until it is no longer pink, but not brown.
- Add to stock pot.
- Bring mixture to a boil, then immediately reduce heat and simmer for 2-3 hrs., stirring occasionally. The chili should be thick as the liquid will cook down.
Yield: 12-15 generous servings. Garnish with grated cheddar cheese, chopped green onion or, crackers