Chili!

With nice, soft, edible kidney beans! Yes, we are a chili over rice household.

This is the recipe I use – scaled and tweaked from one I found on Allrecipes.com that makes 6 gallons… (I thought I had posted it before, but maybe not.)

1 pound lean ground beef
~ 1/2 cup chopped onions
2 decent sized cloves garlic, minced – 3 if they’re smaller
1 small can tomato sauce (1 8oz can)
1 small can tomato paste (I like the garlic infused when I can find it.)
1-2 cans kidney beans (don’t start with me)
1 tablespoon and 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper

Brown beef, garlic, onions, drain off excess fat.  Add the rest, simmer 1 hour.  Eat!

For the kidney beans, it really depends on how much you like them in your chili. I like them a lot and usually go with 2 cans. I drain off most of the liquid.

If it seems too thick, I’ll put a glug of beer or red wine in. You could also use a bit of chicken stock, or more tomato sauce.

If you are using dried beans, please learn from my mistakes and cook them separately ahead of time.