Confessional Chili

Ingredients
2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chiles, chopped or 4 Jalapeno chiles, chopped (including the seeds), or 3 tablespoons extra hot ground dried chiles
3 tablespoons peanut oil
3 pounds lean chopped sirloin
salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch Italian (flat leaf) parsley, rinsed and chopped

Directions
In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.
Crumble the chopped sirloin over the top of the vegetables. Season with the salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot will yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.