This is a classic chili for a crowd made with ground beef and beans. The large batch lets you throw a dinner party or make a family meal in no time! See notes for vegetarian version.
Heat 1 tablespoon oil in an 8-quart pot over medium-high heat. Add beef and cook, breaking up with a spoon, until browned, about 7 minutes. With a slotted spoon transfer browned meat to a bowls and discard any juices left in the pot.
Add remaining 1 tablespoon oil to the pot with the onion, garlic and jalapeño. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato paste, all the spices, and salt, and continue to cook until the vegetables are well coated and mixture darkens a bit and becomes fragrant. Stir in tomato juice or coffee, scraping any bits from the bottom of the pot, and then add tomatoes with their juices, beans, browned meat and 1½ cups water.
Bring to a simmer and continue to cook, stirring occasionally, until the chili has thickened, about 30 minutes. Remove from heat, stir in the vinegar and season to taste with extra salt.
Notes
VEGETARIAN VARIATIONPrepare classic chili, omitting the meat, and sauté 3 diced carrots with the onion, garlic, and jalapeño. Cover and cook until carrots are soft, stirring occasionally, about 15 minutes. Add 2 15-oz cans of rinsed and drained lentils along with the kidney beans. Add 2 cups thawed frozen corn during the last 5 minutes. Makes 17 CupsTRY ALL THE CHILI TOPPERS