Hearty Beef and Bean Chili

Hearty Beef and Bean Chili

Ingredients

Serves: 25

  • 3 pounds boneless chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 6 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 tablespoons flour
  • 1 (1 ounce) packet chili seasoning
  • 1 tablespoon dried oregano
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (13.75 ounce) cans beef broth
  • 1 (6 ounce) can tomato paste
  • 2 (10.75 ounce) cans tomato soup
  • 1 jalapeno chili, seeded and chopped
  • 1 habanero chili, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (15 ounce) cans kidney beans
  • 2 (15 ounce) cans chili beans
  • 1 (15 ounce) can black beans
  • 1 cup sour cream
  • 1 lime, cut into wedges

Preparation method

Prep: 20 mins     | Cook: 8 hours | Extra time: 8 hours, chilling

  1. Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef and cook until meat changes color but does not brown, stirring frequently, about 10 minutes over medium heat.
  2. Lower heat and stir in garlic, onion, chili powder, cumin, flour and chili seasoning to coat meat. Then add oregano.
  3. Dump in 1 1/2 cans of the broth and stir until the liquid is well-blended. Combine with tomato paste, tomato soup, chilies, salt, and pepper; bring to a boil over medium heat.
  4. Reduce heat; simmer, partially covered, over very low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
  5. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
  6. The next morning, drain beans and stir into chili. At this point you can reheat the chili over a double boiler and serve, or:
  7. Dump all ingredients into a large slow cooker and cook on low for six to eight hours.
  8. When you’re ready to serve, garnish with sour cream and add wedges of lime to squeeze over each portion.