Laurel's Chili

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 2 lbs ground beef
• 2 medium onions, chopped coarse
• 8 garlic cloves, minced
• 1 (16 ounce) package dried kidney beans, soaked overnight
• 2 (16 ounce) cans diced tomatoes, undrained
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can vegetable broth
• 1 (10 1/2 ounce) can french onion soup
• 1 (16 ounce) can whole kernel corn, lightly drained
• 1 bell pepper, chopped, any color
• 1/4 cup chili powder
• 2 teaspoons cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon toasted minced dried onion
• 1 tablespoon toasted minced dried garlic
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1/4 cup fresh lemon juice

Recipe

• 1 brown the ground meat, onions and garlic in large stock pot; drain fat.
• 2 add next 7 ingredients, soaked kidney beans through bell peppers.
• 3 bring to simmer and add all remaining ingredients except lemon juice.
• 4 simmer, uncovered, stirring occasionally for 2-4 hours, until beans are tender and liquid has reduced to make a pleasantly thick chili.
• 5 remove from heat, add lemon juice and stir.
• 6 it doesn't hurt to leave this sit for awhile, but it's now ready to serve with a dollop of sour cream and grated cheddar cheese if you like.
• 7 this is even better the next day!