Here is one of my favorite chili recipes, which I mentioned a few weeks ago. It's adapted from "Norma's Original Recipe Quick 'n' Easy Chili" from THE EL PASO CHILI COMPANY'S TEXAS BORDER COOKBOOK by W. Park Kerr and Norma Kerr.
2 Tbsp olive oil
2 cups finely chopped onion
2 lbs ground meat, preferably coarsely ground sirloin
2-28 oz cans Italian plum tomatoes, well crushed, with their juices
¾ cup (3 ¼ ounces) of mild chili blend
¾ cup (3 ¼ ounces) of chipotle chili blend
1 cup beef broth
4 cans black beans, well drained and rinsed
¼ cup of packed light brown sugar
1 tablespoon cider vinegar
Salt and pepper to taste
In a 5-quart nonreactive Dutch oven or flameproof casserole over low heat, warm the olive oil. Add the onions and cook, covered, stirring once in a while, for 15 minutes. Add the meat and brown for about 15 minutes. Add half of the chili powder (note: I like this really spicy and you may not). Stir in and cook for 5 minutes. Stir in the tomatoes and beef broth, raise the heat, and bring the chili to a boil. Lower the heat, partially cover, and cook, stirring often, for 30 minutes. It will be thick. Stir in the beans, brown sugar and vinegar. Adjust the seasoning, adding salt and pepper to taste. Also, now add in the rest of the chili, and add additional brown sugar to make as sweet as you like.
Taste, taste, taste. Seriously, personalize it! Continue to cook for about 30 more minutes. Note here, while it will not need any more cooking time, I often keep cooking it, to really blend all the spices in even more. Serve with grated Mexican cheese on top, as well as a dollop of sour cream. The latter will take some of the heat out of the spices.
