Growing up as a kid, my father was responsible for making the chili. Whenever he made a big batch in the largest stock pot we owned, our family would eat only chili every night for almost a week, or until there was none left. This chili is so good–I will never get tired of it.
- 3 Tbsp vegetable oil
- 4 Tbsp butter ((1/2 stick))
- 4 large white onions, (medium dice)
- 3 red bell peppers, (medium dice)
- 5 cloves garlic
- 4 28oz cans of whole peeled tomatoes
- 3 Tbsp red pepper flakes
- 6 lbs ground beef, (85% lean)
- 2 cups whole milk
- 1 3oz jar of chili powder
- 2 Tbsp ground cumin
- 1 Tbsp cayenne pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp white granulated sugar
- 4 15oz cans of red kidney beans
- Salt & freshly-ground black pepper
- Cook onions in vegetable oil and butter on medium-low heat for 25 minutes, or until soft & translucent.
- Add the red bell peppers, and garlic cloves and cook for an additional 2 minutes.
- Season onions, peppers, and garlic with salt & freshly-ground black pepper.
- Blend the whole peeled tomatoes together with the tomato juice or mash the tomatoes up with your hands.
- Add the tomatoes and red pepper flakes to the vegetables and cook on medium heat while you prepare the beef, stirring frequently.
- Salt the ground beef.
- Briefly brown the ground beef in vegetable oil on high heat in a large saute pan, working in batches.
- *Note: do not cook the beef through at this stage--the meat should be lightly browned in parts, but undercooked overall.
- When beef is browned, turn off the heat and pour in the 2 cups of whole milk and bring to a quiet simmer.
- Cook beef in milk until liquid has been absorbed by the beef.
- Add beef to the tomato sauce and vegetable mix.
- Add the jar of chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, and white granulated sugar.
- Allow to cook for an additional 2 hours at a very gentle simmer, stirring frequently to ensure nothing gets stuck to the bottom of the pot.
- Avoiding boiling the ground beef during this cooking stage.
- Add the cans of kidney beans and cook for an additional 15 minutes.
- Taste and season one last time with salt & freshly-ground black pepper.
- Serve over cooked white rice.
- Garnish hot chili with shredded cheddar cheese, pickled jalapenos, sour cream, diced red onions, sliced scallions, and your favorite hot sauce.