Beef Chili with Beans



A steaming hot bowl of chili with all the fixings is sure to make everyone in the household happy. Some topping suggestions are: onions, shredded cheese, avocado chunks or guacamole, sour cream, salsa or hot sauce, oyster crackers, even macaroni and cheese! Set out small bowls of fixings and let everyone create their own favorite flavor combination.

As much as we try to have sit down dinner with the family as often as possible, on some nights it just isn't possible.  Between work, school, athletics, lessons...just getting a homecooked meal instead of getting fast food is an accomplishment in itself.  That is why I love making chili.  Chili is hearty, satisfying, easy to make and easy to serve.  Just set out a pot of chili and toppings, add some cornbread, and you have a great serve-yourself meal that can be eaten when time allows.

There are many ways to make chili.  In this version, I used ground beef, kidney beans and tomatoes.

Beef Chili

1 lb  ground beef
3 small bell peppers - red, yellow and green, preferably
1 jalapeno pepper
1 small yellow onion
1 16 oz can chili beans (I use Joan of Arc brand.  You can also use plain kidney beans, just increase the amount of spices used)
1 28 oz can crushed or whole tomatoes (depends on the texture you want, whole tomatoes make a soupier chili)
2 T chili powder
1 t cumin
3 T granulated garlic
2 T granulated onion
1 t smoked paprika
1 t hot paprika
1 t sugar
1 T kosher salt
1 t freshly ground pepper
1/2 t oregano
1 T olive oil
1/2 c beer or red wine

1. In food processor, chop onions & peppers until just choped, not too fine.
2. In a 6 quart pot, add olive oil and heat on low flame.
3. Add chopped onions & peppers, saute until translucent, about 3 minutes.
4. Crumble ground beef in your hand and add slowly to pot, mixing with vegetables as you add.  This keeps the beef from forming chunks.
5. Add all spices and mix thoroughly but gently.
6. Cook until meat is no longer pink.
7. Add beans, mix gently.
8. Add tomatoes and beer or wine.
9. Let simmer 10 minutes.  Taste & adjust seasoning to your preference.
10. Let simmer on low, covered, for 25 minutes.
11. Remove lid and simmer for 5 minutes.
12. Remove from heat and serve.
13. Can be reheated without compromising flavor. In fact, this chili tastes better the longer it sits. 
14. Freeze leftovers, thaw before reheating.