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Aromatic Chili
October 1st, 2012UnfeaturedWeekly Recipe:NonWeekly2 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.