For reasons unclear, this chili has been hailed by its eaters as “the best chili I’ve ever had,” and “the best chili in the world.” Suffice to say that people are always thrilled when I bring it. Part of the thrill is the shredded cheese I bring as a garnish, which is an essential part of the presentation.
This recipe makes about 10 quarts, serving about 25. The cost of ingredients is about $46, including the cheese. (I buy all ingredients at Cash and Carry, except for the ground beef, which comes from Costco.) I cook in two pots (to accommodate my weak electric burners) and combine the batches for delivery.
- 6 lbs. ground beef (approx; Costco 88/12)
- 2 lbs. onions (3 large or 6 small), chopped
- 6 cloves minced garlic (1/4 cup from jar)
- 1 #10 can crushed tomatoes
- 1 #10 can kidney beans (drained and rinsed)
- 2 29-oz. cans black beans (drained and rinsed)
- 6 cups water
- 2 Tbsp. beef bullion
- 8 cups frozen peas & carrots
- 8 cups frozen corn
- 1/4 cup chili powder
- 2 Tbsp. cumin
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. oregano
- 1 Tbsp. sugar
- 2 1/2 lbs. shredded cheese (cheddar, or cheddar/jack mix)
- Chop onions. Sauté in a little oil until softened.
- Add garlic. Sauté for one minute.
- Add beef. Cook until pink is gone.
- Add tomatoes, beans, water, and bullion. Heat to simmer.
- Add vegetables. Simmer until thawed.
- Add seasonings; adjust to taste.
- Serve with shredded cheese.