Beef and Bean Chili

This recipe is for 4 meals with 4 servings each, divide accordingly for a single meal.

1/4 cup olive oil
3 large red onions, chopped
4 green bell peppers, chopped
8 cloves garlic, chopped
3 lbs ground beef chuck
1 6oz can tomato paste (use one whole can for a batch)
1 tablespoon cumin (use one tablespoon per batch!!!)
3 tablespoons chili powder
4 28oz cans diced tomatoes
4 15oz cans kidney beans, rinsed
4 oz semisweet chocolate, chopped
Kosher salt and black pepper
1/4 cup red wine vinegar

Divide the oil between 2 large pots and heat over medium heat. Divde the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.

Divide the beef between the pots, in crease heat to medium-high, and cook, breaking it up with a spoon, until it's no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.

Divide the tomatoes (with their juices), beans, and chocolate between the pots. to each pot, add 1 cup water, 1 1/2 t salt, and 1/2 teaspoon pepper and bring to a boil. reduce heat and simmer, stirring occasionally, until slightly thickened,25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.

TO EAT TONIGHT
Dig in!

TO FREEZE AND REHEAT LATER
Freeze the chili in four 2qt or eight 1qt freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

Serve with...
Sliced avocado and chopped red onion.


HERE is the link for one patch of this recipe on the Real Simple website.

This recipe is approximately $8 for one recipe.