This chili recipe is hearty, rich, and sure to warm you up from the inside on a crisp fall day. I like to make this on the stovetop and then transfer it to a slow cooker to keep it warm for transporting to the big game.
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
2 pounds cubed stew meat
2 tablespoons canola oil
2 medium white onions, chopped
2 medium jalapeño peppers, seeds removed and finely chopped
2 (6-ounce) cans tomato paste
4 cloves garlic, finely chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
8 cups low-sodium beef broth
2 (16-ounce) cans red kidney beans, drained and rinsed
Sprinkle 1 teaspoon of the salt and ½ teaspoon of the pepper all over the stew meat. Place the oil in a Dutch oven or large pot, and heat over medium-high heat. Add the meat, cook for 2 minutes per side side, and then remove the meat from the pot.
Add the onions and jalapeños to the drippings, and cook over medium heat until the onions begin to soften, for 7 to 8 minutes, stirring occasionally. Add the tomato paste, garlic, chili powder, cumin, and paprika. Cook for another 2 to 3 minutes, stirring often. Stir in the broth, the remaining 1 teaspoon salt, and the remaining ½ teaspoon black pepper. Return the meat to the pot, and bring the mixture to a boil. Reduce the heat to low, and simmer, uncovered, for 1 ½ hours. Add the beans to the chili, cover, and cook until the beats are heated through. Transfer the chili to a slow cooker to keep it warm or serve from the stovetop.
MAKES 6 TO 8 SERVINGS.