Chili for a Crowd

This chili is seasoned with a variety of herbs and spices. Beef stew meat, peppers, and your choice of beans make it hearty.

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Ingredients:

• 3 large Spanish or Vidalia onions, chopped
• 1 green sweet pepper, seeded, chopped
• 1 red sweet pepper, seeded, chopped
• 1 chili pepper of choice, seeded, minced
• 6 to 8 cloves garlic, minced
• 4 tablespoons olive oil, unsalted butter, or bacon drippings
• 2 to 3 pounds stew beef, cut up in small chunks
• 2 28-ounce cans black beans, white beans, or kidney beans, using the liquid in the cans
• 1 14-ounce can chicken broth or 2 cups homemade chicken broth
• 4 fresh tomatoes, cored, seeded, coarsely chopped
• juice of 2 limes
• 6 tablespoons cornmeal
• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• 4 teaspoons dried oregano, crushed
• 2 teaspoons snipped fresh cilantro (optional)
• 2 teaspoons dried sage, crushed
• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika (Spanish smoked paprika preferred)

Method

Preheat oven to 350 degrees F. In a large oven-safe stockpot or Dutch oven (can use large cast-iron Dutch oven, 5 to 7 quarts would be a good size), saute the onions, sweet peppers, chili peppers, and garlic in the olive oil, butter, or bacon drippings until the onions are translucent. Brown the stew beef on all sides. Add the beans and liquid from the can. Add the chicken broth, diced tomatoes, lime juice, cornmeal, chili powder, cumin, oregano, cilantro if used, sage, salt, white pepper, black pepper, and paprika. Stir and combine well. Place the Dutch oven in the oven and bake for 2 to 4 hours or until beans are soft and meat (if using cubed meat) is fork tender.

Notes: Note: Instead of baking in the oven in a Dutch oven, you can transfer chili mixture to a large (5- to 7-quart) slow-cooker, set to low heat, and cook for 8 to 10 hours. Note: Serve hot over cooked white rice and topped with shredded cheddar cheese.

Number of servings: 8

Submitted By: Lesley Pew
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