New Year’s Eve Beef Chili

New Year’s Eve Beef Chili

Adapted from Epicurious

A couple of notes: First, this recipe makes a lot of chili, enough for 10 people. It can be halved for smaller crowds or doubled for even larger crowds. Second, depending on the brand, chili powders can be made from ancho chilies, cayenne chilies, pasilla chilies, or virtually any other hot pepper and can vary a great deal in terms of both taste and heat. Some are mild while others are volcano-like, so take a small taste before adding it and adjust the amount appropriately. I always recommend using a mild chili powder.

Ingredients

Serves 10

2 large onions, finely chopped (about 3 cups)

4 tablespoons vegetable oil

3 garlic cloves, minced

2 large carrots, peeled and diced

3 lbs ground beef (I used 80/20)

4 tablespoons chili powder*

1 tablespoon ground cumin

2 tablespoons sweet paprika

1 tablespoon dry oregano

Red pepper flakes to taste (I used ½ teaspoon, knowing that my flakes are very hot)

2 (8 oz) cans tomato sauce

1 ¼ cups beef broth

3 tablespoons cider vinegar

2 (15 oz) cans kidney beans

2 green bell peppers, seeded and diced

Fine grain salt and ground black pepper to taste

Shredded cheese, pickled jalapenos, sour cream, sliced avocado for toppings.

*As mentioned before, chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Heat oil in a large pot over medium-low heat, add onions and sauté for 6 to 8 minutes, until translucent.

Add garlic and carrots and sauté for 1 minute more, until fragrant.

Raise the heat to medium-high and add the beef, stirring and breaking up any lumps until it is no longer pink, about 8 to 10 minutes.

Add chili powder, cumin, paprika, oregano, and red pepper flakes (if using), and cook for another minute.

Add tomato sauce, beef broth, and vinegar, bring to a gentle simmer, cover, and cook for 40 minutes.

Add kidney beans, bell peppers, salt (I used 1 ½ teaspoons to get the seasoning right for my tastes, but feel free to use less or more), and pepper and simmer for 15 minutes more, or until the peppers are tender.

Serve with your favorite toppings!