Big Batch Mission Chili

from ButterYum

makes 12 quarts (48 cups)

Ingredients

• • 5 pounds 85% lean ground beef (or turkey)

  • 1/4 cup vegetable oil

  • 2 tablespoons kosher salt

  • 1 tablespoon ground black pepper

  • 3 green bell peppers, diced

  • 4 tablespoons minced dried onions

  • 4 tablespoons ground cumin

  • 2 tablespoons dried parsley

  • 2 tablespoons dried chili powder

  • 2 tablespoons sweet Hungarian paprika

  • 1 tablespoon minced dried garlic

  • 1 tablespoon dried oregano

  • 4 cans (28 ounces) crushed tomatoes (see notes below)

  • 3 cans (45 ounces) dark red kidney beans with their liquid (see notes below)

  • 1 can (7 ounces) chipotles in adobo, finely chopped

  • 1 can (4 ounces) chopped green chiles

  • 1 cup Masa Harina (see notes below)

  • 1 cup water

Directions

• 1. In 12-quart or larger, heavy-bottomed stockpot over medium-high heat, combine oil, beef, salt, pepper, and onions and garlic (if using fresh); cook, stirring frequently, until crumbled and no pink remains.

  2. Add bell peppers and all the dried herbs and spiced; cook for several minutes, stirring frequently.

  3. Add the canned tomatoes, beans (with their liquid), chipotles in adobo, and green chiles; stir well and bring to a boil, stirring every 5-10 minutes to keep the bottom of the pot from burning.

  4. Reduce heat to low and simmer for about an hour (don’t forgot to continue scraping the bottom of the pan every 5-10 minutes).

  5. In a medium bowl, whisk together masa harina and water until no lumps remain; stir well into chili.

  6. Serve with assorted garnish - fresh lime wedges, fresh cilantro, shredded cheese, Mexican crema or sour cream, chopped scallions, diced avocado, sliced jalapeño, tortilla strips, etc.

Notes

• • Masa Harina (aka Masa de Harina or Maseca) is a finely ground corn flour or cornmeal made from dried hominy, which is corn that has been soaked in an alkaline solution. Masa Harina is what gives corn tortillas and tamales their distinctive flavor. Adding masa harina to chill is optional, and I made it that way for years, but every since I discovered how much flavor and texture it adds, I can’t go back.

  • Use good quality, low-acid canned tomatoes - some brands I like are SMT, Cento, Contadina, Muir Glen, Pomi

  • To substitute dried kidney beans, cook 3 pounds (save some of the cooking water just in case you need to thin the chili a bit)

  • To substitute fresh onions and garlic, mince 2 large yellow onions and 4 cloves of garlic (add while browning ground beef)

  • For less spicy chili, reduce or omit the canned chipotle peppers in adobo (or substitute chipotle flavored tabasco sauce to taste)

  • Feel free to omit the bell peppers, or go ahead and add some chopped tomatoes, or use a different kind of bean (or a mix of beans), or toss in some corn kernels…. go for it!