Sunday Night Chili

A cozy Sunday supper classic, this hearty chili combines tender ground beef, fire-roasted tomatoes, and three kinds of beans simmered low and slow with bold spices for rich, comforting flavor—perfect with warm cinnamon-cardamom rolls.

Recipe Information

Total Time:

Yield:

16 servings (1½ cups each)

Ingredients

1 tablespoon olive oil

3 (1-pound) packages 85% lean grass-fed ground beef

1 large white onion, chopped

1 large yellow onion, chopped

1½ tablespoons bottled minced garlic

1 (1.25-ounce) package Chilli Man chili seasoning mix

½ (1.25-ounce) package McCormick original chili seasoning mix

1 (28-ounce) can Muir Glen organic crushed fire-roasted tomatoes

1 (28-ounce) can Muir Glen organic whole peeled tomatoes, puréed in blender

1 (10.75-ounce) can condensed tomato soup

1 (6-ounce) can tomato paste

4 (15.5-ounce) cans dark red kidney beans, drained and rinsed

4 (15-ounce) cans Mrs. Grimes original chili beans in chili sauce

2 (16-ounce) cans light red kidney beans, drained and rinsed

Brown sugar, to taste

Desired toppings: sliced avocado, sliced green onions, sliced jalapeño peppers*, chopped cilantro, sour cream and/or shredded cheddar cheese

1 Recipe Fluffy Cinnamon-Cardamom Rolls; for serving

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Directions

In an 8- to 10-quart Dutch oven, heat oil over medium-high heat. Add ground beef; cook for 8 to 10 minutes or until browned, stirring occasionally to break into crumbles. Drain and discard drippings.
Add white and yellow onions, garlic and both chili seasoning mixes; stir to combine. Stir in fire-roasted and puréed whole tomatoes, tomato soup and tomato paste. Add dark red kidney beans, chili beans in sauce and light red kidney beans.
Bring just to a boil over medium-high heat, stirring frequently. Reduce heat. Cover and gently simmer over low heat for 3 hours, stirring occasionally. Season to taste with brown sugar.
To serve, ladle chili into serving bowls. Top with desired toppings. Serve with cinnamon-cardamom rolls.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.