Big-Batch Beef and Bean Chili

Beef and bean chili
Hans Gissinger
Serves 16
preparation
50
minutes
cooking
90
minutes

Ingredients

1/4
cup
olive oil
3
large red onions, chopped
4
green bell peppers, chopped
8
cloves garlic, chopped
3
pounds
ground beef chuck
1
6-ounce can tomato paste
3
tablespoons
chili powder
1
tablespoon
ground cumin
4
28-ounce cans diced tomatoes
4
15-ounce cans kidney beans, rinsed
4
ounces
semisweet chocolate, chopped
kosher salt and black pepper
1/4
cup
red wine vinegar

Directions

  1. Divide the oil between 2 large pots and heat over medium heat. Divide the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Divide the beef between the pots, increase heat to medium-high, and cook, breaking it up with a spoon, until it’s no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.
  3. Divide the tomatoes (with their juices), beans, and chocolate between the pots. To each pot, add 1 cup water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.
  4. To eat tonight: Dig in!
  5. To freeze and reheat later: Freeze the chili in four 2-quart or eight 1-quart freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 300
  • Fat 10 g
  • Sat Fat 3 g
  • Cholesterol 45 mg
  • Sodium 797 mg
  • Protein 24 g
  • Carbohydrate 28 g
  • Sugar 13 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 57 mg
What does this mean? See Nutrition 101.