HEARTY TAILGATE CHILI

HEARTY TAILGATE CHILI image

Number Of Ingredients 14

cooking oil, as needed
3 cups onions, diced
6 cloves garlic, chopped
2½ lbs ground beef
4 tablespoons ground chili powder, preferably dark
1 tablespoon coarsely ground black pepper
2 tablespoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 (15-ounce) cans dark kidney beans
1 can original Rotel tomatoes
3 cups beef broth, or more as needed
salt, as needed
cornmeal, optional

Steps:

Heat oil in a heavy dutch oven until shimmering; add onions and cook, stirring often, until onions begin to soften. Add garlic and cook until fragrant. Add ground beef and cook, chopping into fine mince, until beef is brown and crumbly. Meanwhile, combine chili powder, black pepper, cumin, smoked paprika, and cayenne; toast in a small pan over low heat until fragrant. Add to ground beef, stir thoroughly and allow to cook for a few minutes. Stir in kidney beans, tomatoes, and beef broth; bring to a simmer. Taste and add salt as desired; will vary depending on how salty canned goods are. Cover and simmer for 2 hours, stirring from time to time, tasting and adjusting seasoning. At the end, stir in a handful of finely ground cornmeal or masa to thicken, if desired. Simmer for five minutes; serve at once. Have guests garnish as desired.