Chili For A Crowd

I have a dog-eared, tomato-stained clipping of this recipe. When I was out on my own, I asked mom for a copy of "her chili recipe" and since it was before the age of the Internet, received a literally photocopy (ditto? mimeograph? ha!) of her original clipping, which looks like a Women's Day magazine recipe, circa '74. Maybe I should call this "Heirloom Chili".

For the canned tomatoes, I buy the San Marzano whole plum tomatoes and break them up with my hands (squeeze the dickens out of them) when adding them to the pot. We omit the rice in our house and add cheese when serving. Especially yummy with a side of cornbread.

It should be noted that this is a thick, very TOMAMTO-Y chili full of beans. Not even close to what they call chili down here in Texas, but I do imagine it is a bit healthier (beans-fiber! tomatoes-lycopene!). I also like it because it conjures memories of growning up around the family dinner table back home.

2.5 lbs of ground chuck
2 cups of chopped onion
2 cloves of garlic, minced
2 to 3 Tablespoons of chili powder
1.5 teaspoons of dried oregano leaves
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 teaspoon ground cumin
1 tablespoon of sugar
2 teaspoons of salt
2 cans (1-lb size) of tomatoes (undrained)
2 cans (8oz size) of tomato sauce
1 can (6 oz) tomato paste
3 cans (1lb size) kidney beans

4 cups cooked rice
1 cup finely minced onion

In 6-quart dutch oven, over medium heat, saute ground beef, stirring occasionally until red color disappears. Keep ground beef in small chunks. Pour off fat.

Add chopped onion, garlic, chili powder, oregano, basil,crushed red pepper and cumin to dutch oven and mix well. Cook, stirring, until onion is tender - about 5 min.

Stirn in sugar, salt, tomatoes, tomato sauce and tomato paste; mix well. Bring to boiling, breaking up tomatoes with fork. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended - about 40 minutes

Add kidney beans; simmer, covered 10 minutes.

Serve over rice; top with chopped onion