JOLAYNE'S CHILI

Jolayne's Chili image

Provided by Jolayne Cooper @jwcooper

Categories Chili

Number Of Ingredients 19

4 pound(s) ground beef
4 cup(s) chopped yellow onions
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
2 teaspoon(s) cayenne pepper
1 teaspoon(s) ground chipotle pepper
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) crushed red pepper
1 - bay leaf
2 tablespoon(s) minced garlic
48 ounce(s) beef stock
2 can(s) (28-ounce each can) whole tomatoes, crushed
2 tablespoon(s) tomato paste
1 tablespoon(s) salt
1 teaspoon(s) black pepper
1 tablespoon(s) dark brown sugar
6 cup(s) cooked red kidney beans, or 4 (15-ounce) cans, drained and rinsed
1 cup(s) grated cheddar, for garnish
1 cup(s) sour cream, for garnish

Steps:

In a large heavy pot, over high heat, brown the beef, about 10 minutes. Drain off excess oil, leaving the beef and a little oil for cooking the onions. Add the onions, chili powder, cumin, cayenne, chipotle, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef stock and cook for a minute. Add the tomatoes, tomato paste, salt, pepper, and brown sugar to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pan. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with sour cream and cheese alongside as garnish.