Company Chili

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I served this chili to our friends who came over on Sunday after church. I call it Company Chili because this is a really big batch, but it can easily be halved. I like to add rice to our chili to make it a one-dish meal. If you want to add garlic, go ahead and saute a few cloves (chopped) with the onions and hamburger.

Saturday night, I cooked a big pot of pinto beans in the crockpot, so they were ready to go in the morning when I assembled the chili. Since I made it in the morning before church, I transferred the whole potful into my 6.5 quart crockpot, turned to low and the chili was warm and welcoming when we returned for our after-church meal.

Company Chili

serves 12, with leftovers

• 4 pounds grass-fed ground beef
• 2 large onions, diced
• 1 or 2 bell peppers, seeded and diced
• 2 6-ounce cans tomato paste
• 1 28-ounce can diced tomatoes
• 8 cups filtered water
• 6 cups cooked pinto beans
• 2 cups cooked brown rice (I like basmati or jasmine)
• 5 teaspoons cumin
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• salt and pepper, to taste
• garnishes (optional): diced onions, tomatoes or avocados; sliced olives; shredded cheese; salsa; tortilla chips; hot red pepper flakes

Brown the ground beef, onions and bell peppers over medium heat in a 12 quart stockpot. Salt and pepper liberally. Whisk together both cans of tomato paste with 4 cups of water. Add to pot. Add additional 4 cups of water, diced tomatoes, pinto beans, rice and seasonings. Adjust seasonings. Let simmer for an hour or so to let flavors merge. Adjust seasonings again. Serve with garnishes, whole-grain bread and salad.

© Copyright 2006-2010 by Wardeh Harmon