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serves 8-10

Big Ol’ Pot Of Chili

When we make chili, we make lots of chili. It freezes beautifully and 1 batch can last a few months- OR it’s great for any party or gathering. We like roasting the jalapnos and garlic for added depth of flavor. It’s easy, you just need to leave yourself a little extra time. Both can be made 2 days in advance and stored in the refrigerator. Adding the baking soda at the end of cooking helps neutralize the acidity of the tomates. It mellows the flavor a bit and is great tip for anyone who experiences stomach sensitivity when eating tomatoes.Start your vegetables in a very large dutch oven or stock pot. You’ll need a lot of room to fit all the ingredients.
Big Ol’ Pot Of Chili

DIFFICULTY Easy

serves 8-10
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Ingredients: 

  • 3 pounds Pre 85% lean ground beef
  • 1 head of garlic, sliced horizontally to expose the cloves
  • 3 to 6 jalapenos depending on how hot you like your chili
  • 3 tablespoons high heat cooking oil, divided
  • 2 teaspoons kosher salt
  • 2 large onions, 1 peeled and diced and pulsed to a pulp in a food processor. 1 peeled and diced small.
  • 2 green bell peppers, seeded and diced small
  • 2 red bell peppers, seeded and diced small
  • 1/3 cup chili powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1 tablespoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon oregano
  • 2 tablespoons double concentrated tomato paste
  • 1/4 cup brewed coffe (leftover is fine)
  • 1 14.5-ounce can pinto beans
  • 1 14.5-ounce can kidney beans
  • 1 14.5-ounce can black beans
  • 1 14.5-ounce can cannellini beans
  • 2 14.5-ounce cans fire roasted diced tomatoes with green chilis
  • 2 28-ounce cans crushed tomatoes
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda 

Roasted Garlic
  1. Preheat oven to 375°. Drizzle cut garlic with a bit of olive oil or spray with cooking spray. Srpinkle with a bit of salt and wrap in foil. Bake in oven for 35 to 40 miinutes, until soft and slightly browned. Garlic can be made 2 days ahead, wrap in foil or plastic wrap and refrigerate.
Roasted jalapenos
  1. Heat a cast iron pan over medium heat and put the whole jalapenos in the dry skillet. Roast, turning occasionally, until the skins are charred on all sides, about 12 to 15 minutes. Remove from the pan and place in a paper bag until cool enough to handle. When cool remove the skins by rubbing with your fingers (don’t do under running water to preserve the flavor). Roughly chop then pulse in a mini food processor until slightly chunky. Peppers can be made 2 days ahead.

 

Instructions
    1. Heat a large Dutch oven over medium heat. Add 1 tablespoon of the cooking oil, onions, green and red peppers, and saute until soft about 8 to 10 minutes.
    2. While the vegetables are cooking brown the ground beef. Heat a large cast iron skillet over medium high heat and add the remaining 2 tablespoons of cooking oil. Season the beef with the salt and cook, breaking up meat until cooked through, about 8 to 10 minutes.
    3. Reduce the heat to medium low and add the chili powder, brown sugar, garlic powder, garlic salt, paprika, crushed red pepper, cinnamon, and oregano. Stir to combine and cook for about 5 minutes. Add tomato paste and coffee and stir to combine.
    4. Add the meat to the vegetables in the Dutch oven, stir to combine. Add the beans, including the liquid in the cans, and stir gently to avoid breaking the beans. Add the tomaotes with their juice, sprinkle the cocoa powder over the tomatoes and stir. Add about 1/3 of the roasted jalapenos and the cloves from the whole head of roasted garlic (squeeze the garlic head and remove and of the papery skin.) Stir again and cover pot.
    5. Reduce heat to low and simmer (not boil) for about 1 1/2 to 2 hours, tasting about every 1/2 hour. After the first hour add more jalapenos according to your taste, and reserve any extra for serving.
    6. Add the baking soda and stir, the chili will foam up, and cook for about 10 minutes.
    7. Chili can be served right away or kept covered in the refrigerator for 2 days. Gently reheat over medium low heat.
    8. Serve with your favorite accompaniments.
    9. We like to freeze in 2 to 4 size portions and serve with taco shells, cheese or on loaded baked potatoes.

      Instructions

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      Amount per 100g