Touchdown Chili

 CELEBRATIONS | by JEAN GALTON

WHEN A SUPER-SIZED CROWD DECIDES TO WATCH FOOTBALL at your house, prepare for the onslaught with a large pot of chili. This chili (which feeds eight but is easily doubled) is made with ground beef and home-cooked pinto beans. You can substitute canned beans if you want, but to me, nothing beats the texture and flavor of home cooked beans. 

© ANGIE NORWOOD BROWNE

Touchdown Chili
Makes about 8 cups
2 cups dried pinto beans, sorted, rinsed and soaked
2 teaspoon extra-virgin olive oil
2 large onions, chopped
4 garlic cloves, minced
1 pound ground beef
1 can (14 1/2 ounces) canned diced tomatoes
3 tablespoons New Mexico red-chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon kosher salt or sea salt
1/2 teaspoon ground black pepper
2 teaspoons red wine vinegar

Place the beans in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil and simmer, partially covered.

Meanwhile, heat the olive oil in a large heavy skillet. Add the onions and cook over medium heat, stirring occasionally, until softened, about 8 minutes.

Increase the heat to high and add the garlic and beef. Cook, stirring, until the meat loses its pink color, about 3 minutes. Stir in the tomatoes, chili powder, cumin, oregano, salt and pepper and bring to a simmer. Add to the beans in the pot. Partially cover and simmer until the beans are tender, about 1 hour.

Uncover and simmer until the chili has thickened slightly and is flavorful, 15 to 20 minutes longer. Stir in the vinegar and serve.

Serve the chili with accompaniments: bowls of sour cream, shredded Monterey Jack, sliced scallion, diced avocado, lime wedges and chopped cilantro. And tortilla chips, of course.