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,
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
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.