Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
2 lbs. ground beef – 80% fat (use the fat to cook the vegetables)
1-2 tbsps. vegetable oil (dependent upon how much oil left from cooking beef)
2 Red Onions – finely chopped
2 jalapenos (or more if you like it spicy) – finely chopped
6 garlic cloves – finely chopped
3 tbsps. paprika
2 tbsps. cumin
4 tbsps. chili powder
3 tsps. dried oregano
1 tsp. red-pepper flakes
4 dried bay leaf
3 tbsps. tomato paste
3 cups can whole tomatoes (broken up with hands)
4 cups canned kidney and black beans – rinsed
3-4 cups homemade or store bought stock (beef, vegetable or chicken)
Coarse Sea salt and freshly ground pepper
Additions: Cheddar Cheese (grated), Sour cream, Green Onions, Cilantro
Directions
Heat 1 tbsp. veg oil in a large saute pan. Season beef with salt/pepper & add to pan. Cook until browned & almost cooked through, breaking up with a fork. Remove beef from the pan and transfer the oil into a large pot.
If needed, add another tbsp of veg oil to the large pot and place over medium-high heat. Add onions, season and sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute.
Add paprika, cumin, chili powder, oregano, red pepper flakes and bay leaves. Reduce the heat and cook a minute or so, then mix in the tomato paste and cook until the tomato paste turns a maroon color.
Increase heat to high and add the tomatoes with juices, beans, and stock. Season with salt/pepper and bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 30-45 minutes.
As it is simmering, skim any fat from the surface of chili. Turn heat off and let cool for 20-30 minutes.
When ready to serve, ladle into bowls passing Sour Cream, Cheese, Green Onions, & Cilantro separately. Enjoy!
