Aromatic Chili

Weekly Recipe: 
NonWeekly

2 tablespoons extra light olive oil

2 Vidalia onions, minced

7 cloves garlic, minced

3 tablespoons ancho chili powder

4 teaspoons cumin

2 teaspoons coriander

2 teaspoons dried oregano leaves

1/2 teaspoon cayenne pepper

1 teaspoon red pepper flakes

2 pounds grass-fed, organic, lean ground beef

2 14.5-ounce cans dark red kidney beans, drained and rinsed

12 medium tomatoes, seeded, 6 diced and 6 puréed

1 to 3 ounces organic tomato paste (optional, to desired thickness)

salt to taste

Warm olive oil on medium heat in six-quart Dutch oven. Add onion, garlic, and spices and cook until onions are tender and begin to brown. Add beans and tomatoes and bring to a boil. Cover and reduce heat. Simmer for one hour, stirring once halfway through, then cook uncovered for one more hour, stirring once. Add a little water or tomato juice if the mixture becomes too thick.