RED AND WHITE CHILI
The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry
After a hard day of hauling boxes, nothing refuels the tank like a big bowl of chili. Loaded with beans and ground beef and laced with cinnamon, this chili is mild enough for the entire family, but for more of a kick, stir in cayenne pepper. For neighbors who have not yet unpacked, deliver the chili in a pot for reheating, along with a serving spoon, bowls, and spoons. Arrange for a next-day pot pickup—you won't have to travel far.
Prep time: 20 minutes
Total time: 45 minutes
Serve 6 to 8
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium green bell peppers, cut into 1/2-inch pieces
• 2 cloves garlic, finely chopped
• 1½ teaspoons kosher salt
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• Pinch of ground cinnamon
• 1/4 cup tomato paste
• 1½ pounds ground chuck beef
• 1 (14.5-ounce) can diced tomatoes with juice
• 2 (15.5-ounce) cans cannellini beans, rinsed and drained
• 2 (15.5-ounce) cans kidney beans, rinsed and drained
• 1 tablespoon dark brown sugar
• 1/4 teaspoon freshly ground black pepper
Heat the oil in a large pot over medium-high heat. Add the onion, bell peppers, garlic, and 1/2 teaspoon of the salt and cook, stirring often, until tender, 8 to 10 minutes (decrease the heat, as necessary, to prevent scorching).
Stir in the chili powder, cumin, and cinnamon, then the tomato paste, and cook, stirring, for 2 minutes. Add the beef and cook, crumbling with a spoon, until no longer pink, 6 to 8 minutes. Stir in the tomatoes, 3 cups water, the cannellini and kidney beans, sugar, pepper, and the remaining 1 teaspoon salt and bring to a boil.
Decrease the heat and simmer until thickened, about 20 minutes.
Ground turkey can easily be substituted for the beef. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.