This makes a very large batch of chili so it is perfect for parties, potlucks, or freeze leftovers in freezer bags for another time. The length of the ingredient list might look daunting, but most of it is spices, and it really is quite easy especially if you measure out all the spices into a small bowl and have all the ingredients diced and/or drained and ready to go. Be sure to try it with my Best Ever Cornbread!
- 3 pounds lean ground beef
- 1 onion, diced
- 6 garlic cloves, chopped fine or minced
- 2 green peppers, diced
- 2 cans (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 Tbsp chipotle peppers in adobe sauce
- 2 Tbsp molasses
- 1/4 cup chili powder
- 2 tsp ground cumin
- 1 Tbsp ground coriander
- 2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cayenne pepper
- 1/4 tsp cloves
- 2 cans (15 oz) light red kidney beans, drained and rinsed
- 2 cans (15 oz) pinto beans, drained and rinsed
- 1/2 cup fine cornmeal
In a large pot, over medium-high heat, brown the ground beef with the garlic and onion. When it is mostly browned, add the green peppers and continue to cook until beef is no longer pink. Drain most of the fat, but leave a little to help add moisture and extra flavor.
While meat is cooking, puree the chipotle pepper with 1 can of tomato sauce in a food processor or blender. When the meat is cooked and fat drained, add this mixture, the other can of sauce, the tomato paste, the molasses, and all the spices to the chili. Stir well to combine. Stir in 1 cup of water, cover the pot, and reduce the heat to low. Simmer for 1 hour, stirring occasionally.
After chili has simmered for an hour, add all the beans and stir well.
In a small bowl or measuring cup combine 1/2 cup of water and the cornmeal and whisk with a fork until smooth. Pour this mixture into chili and stir. Cover and let simmer again for 10-15 minutes.
This makes a very thick and meaty chili. If you’d like it a little “soupier” you can add some more water.
We enjoy eating this topped with shredded cheddar cheese. Enjoy!