Chili perfect for feeding a crowd

With the holidays fast approaching, chances are you’re going to have a few extra people in the house — kids home from college, grandchildren or perhaps a sibling or two. That calls for something warm and comforting bubbling on the stovetop that young and old can help themselves to when their stomachs start to grumble.

If you’re lucky enough to find a BOGO deal for chuck roast at your local grocery (like I did recently), chili is the perfect dish since you can make it in advance, it tends to serve a crowd and only requires a bowl for serving. It also will instantly warm you up after a crazy day of shopping, ice skating or hiking — or whatever you encourage your guests to do to get them out of the house.

I added a can of pink kidney beans to the pot (generally a no-no for Texas chili) to pump up the protein and get an additional one or two more servings. If you like your chili break-out-in-a-sweat spicy, substitute jalapeno peppers for the poblanos and add more chili powder to taste.

Serve with tortilla chips or homemade cornbread (I like the recipe on Bob’s Red Mill’s website), with shredded cheddar and/or sour cream as a garnish. The chili is even better the next day, after the flavors have had some time to mingle. Stuff it into a flour tortilla and you’ve got a hearty lunch.

Texas-style Chili

Serves 8. Gretchen McKay

3 pounds boneless beef chuck roast trimmed of excess fat, cut into 1/2-inch chunks

Kosher salt and pepper to taste

5 tablespoons olive oil, divided

1 large yellow onion, diced (about 1 cup)

3 poblano peppers, seeded and diced

4 cloves garlic, minced

2 tablespoons chili powder, or more to taste

2 tablespoons smoked paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon unsweetened cocoa powder

Dash of ground cinnamon

3 chipotle pepper in adobo sauce, finely chopped

1 28-ounce can crushed tomatoes

1 15-ounce can roasted tomatoes

6-ounce can tomato paste

4 cups beef stock or broth

15-ounce can red beans

Sour cream, chopped green onion, chopped cilantro and/or shredded cheese, for serving

Warm cornbread and/or tortilla chips, for serving

Place cubed beef in a large bowl and generously season with kosher salt and black pepper.

In a large Dutch oven or stew pot, heat 2 tablespoons oil over medium-high heat. When hot, add meat in batches and brown on all sides. Repeat with remaining beef. Remove from heat and set aside.

Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the onions and poblano peppers and saute for about 10 minutes, or until vegetables are softened but not browned. Stir in garlic, toss to combine. Add chili powder, paprika, cumin, oregano, cocoa and a dash of cinnamon. Cook for 30 seconds, or just until fragrant.

Add browned beef back into the pot along with the crushed and roasted tomatoes, tomato paste and broth. Stir well to combine

Bring the chili to a boil and then turn the heat down to low.

Simmer the stew, uncovered, for 3 to 3 1/2 hours, giving an occasional stir to make sure it doesn’t stick. Taste about an hour in to check seasoning, and add more spices, adobo sauce or salt and pepper, if needed. If chili gets too thick, add more stock or water to desired consistency. Chili is done when the meat is very tender, and is even better the next day, after the flavors have had time to truly meld.

Serve plain in warmed bowls with sour cream, green onions, chopped cilantro and/or shredded cheese. Great with homemade cornbread crumbled on top or with tortilla chips for dipping, and even better with both.