Contributed by Taste of the South
Old-Fashioned Chili with Beans
- In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry.
- Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels. Add onion, bell pepper, jalapeño and garlic; cook until vegetables are just tender, about 9 minutes. Return beef to pot. Add broth, beans, tomatoes, tomato sauce, tomato paste, chili powder, salt, cumin, garlic powder, onion powder, paprika, and black pepper; cover with lid, slightly tilted to vent, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and liquid has slightly reduced, about 2 hours.
- Garnish with cilantro, sour cream and cheese and serve with cornbread. Leftover chili can be frozen for up to 3 months.