This recipe, from Martha Stewart, makes eight plus - one-cup servings.
1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Coarse salt and ground pepper
1 can(6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chilies in adobo sauce
1/2 teaspoon cinnamon
3 pounds ground beef chuck
3 cans (14.5 ounces each) diced tomatoes in juice
1 bottle (12 ounces) mild lager beer
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese (optional)
I used two pounds of ground beef and added an extra can of beans.
Substituted the chipotle chilies for canned diced green chili peppers. Skipped the beer too!
ONEIn a Dutch oven or large (5-quart) heavy pot, heat oil over
medium-high heat. Add onions and garlic. Season with salt and
pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes
TWOAdd tomato paste, chili powder, chili peppers, and cinnamon.
Cook, stirring, until mixture has begun to brown, 2 to 3
minutes. Add beef, and cook, breaking it up with a spoon
until no longer pink, about 5 minutes.
THREEAdd tomatoes with their juice, beer, and beans. Bring to a
boil, and reduce to a rapid simmer. Cook over medium heat
until chili has thickened slightly and beans are tender, about
5 minutes. Sprinkle with cheese, if desired.
Very easy, tasty chili...