JVE's chili

When I lived in Texas, I worked for a small software company Altsys. It was founded by Jim Von Ehr and Kevin Crowder, who met at Texas Instruments. Jim would host a chili party at his house every other year. This is his exact recipe, I believe. After 25 years I still make this recipe and think it is terrific. Serve over rice or pasta.

  
    Recipe serves
    Active time
    Total time
  
    6 people
    15m
    1h 35m

  
    Special equipment needed
  
    Large pot

  
    Ingredients
  
    2 pounds ground beef
  
    1 large onion, chopped
  
    2 garlic cloves, roughly chopped
  
    3 tablespoons chili powder
  
    1 teaspoon ground cumin
  
    1 teaspoon dried oregano
  
    1/2 teaspoon pepper
  
    1/4 teaspoon ground cloves
  
    2 14.5-ounce cans diced tomatoes
  
    2 6-ounce cans tomato paste
  
    2 cups water
  
    1 - 2 16-ounce cans pinto or kidney beans, rinsed, optional
  
    chopped green onions, for garnish
  
    shredded cheese, for garnish

  
    Instructions
  
    • Cook the ground beef, onions, and garlic in a large pot until the meat is completely cooked. Stir occasionally to break up the meat. Drain off some of the fat, if desired.
  
    • Add the chili powder, cumin, oregano, cloves, and pepper. Stir and cook 1 minute.
  
    • Add the tomatoes, tomato paste, and water. Stir to combine. Simmer for 1 hour stirring occasionally.
  
    • If you are using beans, add them and cook an additional 20 minutes stirring occasionally.
  
    • Serve over rice or pasta. Top with shredded cheese and/or green onions.

  
    Variations
  
    • Use red wine or beef broth instead of water.
  
    • Add single chili powders instead of a blend - ancho, chipotle, cayenne.

  
    Storage
  
    • This chili can be made ahead and stored in the refrigerator for 3 - 4 days. Reheat gently.

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