Cuisinart original
Kids love chili and it’s a versatile dish. You can serve it on hot dogs, fill tacos with it or eat it plain. This one freezes well for about 6 months, so make it in batches.


Makes 8-1/2 cups


4 medium garlic cloves 2 medium onions 2 pounds boneless beef, chuck, chilled 3 teaspoons whole cumin seed 4 tablespoons vegetable oil 4 tablespoons chili powder 4 tablespoons paprika 1½ teaspoons salt ¼ teaspoon crushed red pepper 2 8-ounce cans whole tomatoes 2 cups water 4 cups red kidney beans suggested garnishes – see end of recipe

Nutritional information

Calories 273 (34% from fat) • carb. 29g • pro. 33g • fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg • calc. 81mg • fiber 11g


Peel garlic and onion; quarter onions. Process both with metal blade until finely chopped, about 15 seconds. Remove and reserve. Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses. Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve. Heat vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes. Reduce heat to low, stir in cumin, chili powder, paprika, salt and red pepper and cook uncovered for 5 minutes, stirring occasionally. Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over medium-low heat for 45 minutes, stirring occasionally. Stir in the beans and cook until heated through. Taste and add salt, if needed.