Chili

Kids love chili and it's a versatile dish. Serve it on hot dogs, fill tacos with it or eat it plain. This one freezes weft for about 6 months.

INGREDIENTS

3 medium garlic cloves

1 medium onion

1 pound boneless beef chuck, chilled

1-1/2 teaspoons whole cumin seed

2 tablespoons vegetable oil

2 tablespoons chili powder

2 tablespoons paprika

1 teaspoon salt

1/8 teaspoon crushed red peppers

1 8-ounce can whole tomatoes

1 cup water

2 cups red kidney bean

4-1/2 cups yield

Peel garlic and onion; quarter onion. Process both with metal blade until finely chopped, about 15 seconds. Remove and reserve. Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses.

Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve.

Heat vegetable oil in same saucepot over medium Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes.

Reduce heat to low, stir in cumin, chili powder, paprika, salt and red peppers and cook uncovered for 5 minutes, stirring occasionally.

Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over medium-low heat for 45 minutes, stirring occasionally.

Stir in the beans and cook until heated through. Taste and add salt, if needed.

Try some of these garnishes with the chili: shredded Cheddar or Monterey Jack cheese, shredded lettuce, sliced jalapeno peppers, sliced scallions, sliced black olives, chopped tomato or chopped avocado.