Cincinnati Chili

Ingredients

• 28 ounce canned tomatoes diced undrained canned
• 1 tablespoon canola oil 
• 0.5 cup flat-leaf parsley fresh chopped
• 2 teaspoons garam masala 
• 2 teaspoons garlic minced
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.3 teaspoon ground pepper red
• 1.5 pounds ground sirloin 
• 1.5 cups onion divided chopped
• 15.5 ounce kidney beans light red rinsed drained canned
• 31 ounce kidney beans dark red divided rinsed drained canned
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt divided
• 2 tablespoons tomato paste 
• 1 cup water 

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble.
3. Transfer beef to a small bowl; keep warm.
4. Reduce heat to medium; recoat pan with cooking spray.
5. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently.
6. Add garlic to pan; cook 1 minute, stirring constantly.
7. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly.
8. Add tomato paste; cook 1 minute.
9. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans.
10. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.