Three-Bean Off-Script Chili

Briefly rinse the beans under cold water and pull out any that are misshapen or discolored. Transfer them to a large bowl and cover with about 2 inches cold water. Cover the bowl and set it in a cool, dry place or the refrigerator for the beans to soak overnight (at least 12 hours).

When ready to prepare the chili, warm 1 tablespoon olive oil over medium heat in a large stock pot or Dutch oven. Add the ground meat and gradually break it into small chunks as it lightly browns (about 6-8 minutes). When the meat is fully cooked, use a slotted spoon to remove it from the pot. Set the meat aside in a medium bowl and reserve any fat in the pot.

Add the remaining 1 tablespoon olive oil to the pot and bring it up to temperature over medium heat. Add the diced onion, red bell pepper, jalapeño pepper, and 1 teaspoon salt. Cook until the onions turn slightly translucent (about 3-5 minutes).

Next add the minced garlic to the vegetable mixture and cook over medium heat for an additional 2-3 minutes, stirring occasionally. Meanwhile drain and rinse the beans. Add the beans to the pot along with the diced tomatoes and broth. Turn up the heat beneath the pot to bring the mixture to a gentle boil. While heating, add all of the seasonings (chili powder through cinnamon) and the remaining 2 teaspoons kosher salt. Once the mixture reaches a boil reduce the heat to low and let the ingredients simmer covered for 20-25 minutes. Check and stir occasionally.

After the initial simmer, add the browned meat back to the pot along with the cut corn tortillas. Stir again and re-cover for an additional 35-40 minutes or until the beans are fully cooked and the tortillas piece have completely dissolved into the broth. Check and stir occasionally.

When done, serve the chili with a variety of toppings including avocado slices, sour cream, whole-milk yogurt, tortilla chips, chopped scallions or chives, cilantro, and shredded or crumbled cheese. See TIP B for notes about making ahead and freezing.