Texas-style Chili Con Carne

Serves 10-12

1½ pounds dried navy beans

9 cups beef broth

2 tablespoons pure vegetable oil

2 bay leaves

3 tablespoons butter

4 medium white or yellow onions (chopped)

4 cloves garlic (minced)

2 large green chilies (diced)

1 jalapeño (diced)

2½ tablespoons ground cumin

2 tablespoons pure red chili pepper powder

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper

2 pounds ground beef

1 (28-ounce) can crushed tomatoes

2 cups fresh cilantro (chopped - plus extra for garnish)

Salt and pepper (to taste)

Sour cream (for garnish)

Grated cheddar cheese (for garnish)

Fresh Cornbread (accompaniment - see recipes: Cornbread under BREADS)

 

1. Carefully remove any broken or shriveled beans, debris, or small stones. Rinse beans well in cold water. Place beans in a large pot. Completely cover with water. Soak overnight. Drain water.
2. Completely cover beans with beef broth. Add 1 chopped onion, 3 cloves garlic (minced), vegetable oil, and bay leaves. Stir well.
3. Bring to a boil. Reduce heat and simmer for several hours, covered, stirring occasionally, until beans are tender. While simmering, add hot broth, as needed.
4. Remove from heat. Discard bay leaves. Add salt and pepper to taste.
5. In a large frying pan (or skillet), heat butter and sauté 3 chopped onions, 1 clove garlic (minced), green chilies, and jalapeño for approximately 5 minutes. Remove from pan and set aside.
6. Add ground beef to pan and cook until done and meat is browned. Remove from heat.
7. To pot of beans, add beef, sautéed vegetables, cumin, red chili pepper powder, oregano, red pepper flakes, paprika, garlic powder, cayenne, crushed tomatoes, and cilantro. Stir well. Place over moderate-low heat and simmer, covered, for an additional hour, stirring occasionally. Salt and pepper to taste. 
8. If desired, garnish each bowl of chili with a dollop of sour cream and sprinkle with grated cheddar cheese and fresh chopped cilantro. Serve also with a side of warm cornbread, if desired.