Beef and Bean Chili

• 1 tablespoon olive oil
• 2 large red onions, chopped
• 5 tablespoons chopped jalapeno chilies with seeds
• 8 garlic cloves, chopped
• 2 1/3 pounds ground beef (15% fat)
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 teaspoon sweet paprika
• 1 28-ounce can diced tomatoes in juice
• 2 15 1/4-ounce cans kidney beans, drained
• 1 14-ounce can beef broth
• Sour cream
• Grated cheddar cheese
• Chopped green onions
• Chopped fresh cilantro

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions; saute until brown, about 6 minutes.
3. Add jalapenos and garlic; saute 1 minute.
4. Add beef; saute until brown, breaking up with back of fork, about 5 minutes.
5. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil.
6. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes.
7. Skim any fat from surface of chili.
8. (Can be made 2 days ahead.
9. Cool slightly.
10. Refrigerate uncovered until cold, then cover and keep refrigerated.
11. Bring to simmer before continuing, stirring occasionally.)
12. Ladle chili into bowls.
13. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

olive oil, red onions, jalapeno chilies, garlic, ground beef, chili powder, ground cumin, sweet paprika, tomatoes, kidney beans, beef broth, sour cream, cheddar cheese, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/beef-and-bean-chili-107079 (may not work)