Four Chile Chili

So I came across this recipe last week from Food and Wine. The glaring thing I noticed is that there are only 3 mentions of chiles. Anyway it looked good so D and I decided to try it.

We ate it without letting it rest. It was ok. Nothing special. Later, I mentioned I didn't taste the cinnamon. D forgot it, so he added it in. I had it for lunch the next day. I'm seeing this chili as a bunch of snooty people in the Hamptons going "Oh we're so chic having chili for the football game." But does it have heat? No. Does it have character? Not really.

It's good, but nothing great. I can see it as a good base that you can use to make it all your own. We had with macaroni. (1 C of each). It made a ton.

WeWa points will come soon.
Update:
8 servings = 10 points
10 servings = 8 points
12 servings = 6 points

Four Chile Chili

Serves 8 (um no!)

Ingredients
2 tablespoons olive oil (didn't use)
3 1/2 pounds ground sirloin or chuck (used 90/10)
Salt and freshly ground black pepper
1 large Spanish onion (1 1/2 pounds), coarsely chopped
8 large garlic cloves, minced
3 large jalapeño chiles, seeded and minced
3 tablespoons ancho chile powder
2 1/2 tablespoons sweet paprika
1/4 cup tomato paste
Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
3 cups chicken or beef stock or canned low-sodium broth (used beef broth)
Two 19-ounce cans kidney beans, drained and rinsed (used 31 oz of kidney beans)
2 chipotle chiles in adobo sauce, seeded and minced
1 tablespoon dried oregano
Pinch of cinnamon
Coarsely chopped cilantro, for serving
Sour cream, for serving (not included in points calculation)

Directions

1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.

Make Ahead

The chili can be refrigerated for up to 4 days and frozen for up to 2 months.