Hearty Cowboy Chili for a Crowd

A bold, smoky chili packed with seasoned ground beef, tender kidney beans, and fresh vegetables that will warm up any table of ten.

Let's cook

1. Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot over medium-high heat. Dice 3 large onions and 3 large green peppers, mince 8 cloves of garlic, and roughly chop 4 large fresh tomatoes. Set aside.
2. Add the diced onions and green peppers to the pot and cook, stirring occasionally, for 6-7 minutes until softened and lightly golden.
3. Add the minced garlic and cook for 1 minute until fragrant. Stir in 3 tablespoons of ground cumin, 2 tablespoons of dried chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, and 1.5 teaspoons of salt. Toast the spices for 30 seconds, stirring constantly.
4. Add 2.5 pounds of ground beef to the pot, breaking it apart with a wooden spoon. Cook over medium-high heat for 8-10 minutes until fully browned with no pink remaining. Drain excess fat if needed.
5. Stir in the chopped fresh tomatoes, two 15-oz cans (or 4 cups) of tomato sauce, and 3 tablespoons of tomato paste. Mix well to fully incorporate the tomato paste.
6. Drain and rinse three 15-oz cans (about 4.5 cups) of kidney beans and add them to the pot. Stir everything together thoroughly.
7. Bring the chili to a boil, then reduce heat to low. Cover partially and simmer for 40-45 minutes, stirring every 10 minutes, until the chili has thickened and the flavors have melded together.
8. Taste and adjust seasoning with additional salt, pepper, and cumin as needed. Serve hot in deep bowls.