Chili with Beef and Beans

Jamie Stolper

This recipe is an adaptation of one I found years ago in an old cookbook of the Sisterhood of Congregation Mishkan Tefila in Newton. It is pure comfort food to me and my favorite chili recipe. It is easy to make (you don’t have to chop chili peppers!), easy to serve, and will satisfy a hungry crowd. This version is medium spicy, but you can use more chili powder or cayenne pepper to add more zip!

Ingredients

2 tablespoons olive oil
2 cloves garlic, chopped
1 cup chopped onion (about 1 large)
1 cup finely chopped green pepper (about 1 large)
2 28-ounce cans whole Italian tomatoes, cut up
2 6-ounce cans tomato paste
5-6 tablespoons chili powder
1 teaspoon white vinegar
3 dashes cayenne pepper
2 teaspoons salt
4 1-pound cans red kidney beans or other chili beans (use liquid of only 2 cans)
3 whole cloves
1 bay leaf
2 pounds ground beef

In a 6-8 quart pot, heat the oil and sauté the garlic, onions, and peppers until tender. Stir in the tomatoes, tomato paste, chili powder, vinegar, cayenne pepper, and salt. Add the kidney beans with liquid from two cans, cloves, and bay leaf. Simmer uncovered one hour. Brown the meat in a skillet and drain to remove any fat. Add the meat to the chili and continue to simmer for another 1/2 hour. Remove the bay leaf and serve immediately or let cool and refrigerate for later.

This recipe makes about one gallon (16 cups) of chili, enough for 8-12 servings.