Chili for Mama

a mild, soupy, chili recipe for my mother

Ingredients

• 1 ¾ pound ground beef
  
• 3 medium onions, chopped
  
• 6 garlic cloves, minced
  
• 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper, divided
  
• 1 tablespoon chili powder
  
• 1 tablespoon cumin
  
• 1 tablespoon paprika
  
• 3 cups beef broth, divided
  
• 1 (28 ounce) can whole tomatoes, in their juices
  
• 1 (14.5 ounce) can kidney beans
  
• 2 (14.5 ounce) cans pinto beans
  

Directions

1. Brown the ground beef in a large skillet over medium heat. Drain the beef, reserving 3 tablespoons of fat.
   
2. In a large dutch oven, heat the reserved fat over medium heat. Add the onions, garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until tender, 8 to 10 minutes. Add the ground beef, ½ teaspoon kosher salt, ¼ teaspoon black pepper, chili powder, cumin, and paprika to the onions. Mix well ensuring the spices coat the beef and onions evenly. Cook for 1 minute. Increase the heat to medium-high and add 1 ½ cups of beef broth. Bring to a boil and scrap up any browned bits that have accumulated on the bottom of the pot. Add the tomatoes, beans, and remaining beef stock. Bring to a boil, cover, and simmer for 4 hours. Stir every 30 minutes or so and break up the tomatoes with a wooden spoon. Serves 8.

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