A fine version of a hearty classic
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes.
Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes.
Skim any fat from surface of chili.
(Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein
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