All of the canned chili that we found contained corn syrup or corn starch, so off I went to find a recipe without. This recipe taste great! We added a little brown sugar to get the taste we wanted, used only a half tablespoon of cumin, and 1 tablespoon of chili powder. Our pallets can’t handle too much spice.
2 to 3 pounds lean ground beef
1 or 2 large chopped onions
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin or to taste
1 tablespoon dried oregano or to taste
2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
Coarse salt and freshly ground black pepper to taste
3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
2 tbsp beef bouillon
1 to 2 tablespoons molasses**
2 cans black beans or kidney beans, rinsed and drained
** Molasses helps cut down the acidity of the tomatoes.
In a large soup pot or cast-iron Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.
Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.
For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry.
When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
Makes 8 to 12 servings.
Adapted from: http://whatscookingamerica.net/Soup/LindaChili.htm