This chili recipe is one for a large crowd!
Yield: 15 servings
Prep Time: 30 min
Cook Time: 55 min
For a CROWD!
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground beef (5-7% fat)
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chilies (with seeds if you want it spicy!), chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce
Two 28-ounce cans crushed tomatoes with added puree
Two 15-ounce cans kidney beans, drained
One 12-ounce bottle of dark beer (such as stout)
chopped green onions
coarsely grated extra-sharp cheddar cheese
1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
4. Ladle chili into bowls. Serve with sour cream, green onions and cheese.
*For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
*Chipotle chilies in adobo sauce are found in the Latin foods section of most markets and at specialty foods stores and Latin markets.
*This chili can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Re-warm over medium-low heat.
Source: RecipeGirl.com (Adapted from Bon Appetit )