Individual Liberty — Individual Responsibility 

Chili

I’ve loved eating chili for just about my entire adult life. I came up with this easy to assemble (canned beans and canned tomatoes disqualify it from being a “real” recipe as far as I’m concerned) recipe right about the time I graduated from college. I’ve never really made it the same way twice, but people have been asking me to write it down for some time now so here it goes.

This makes a lot of chili. I’ve never made it in smaller batches than this.

My basic easy to assemble chili recipe...

2 pounds extra lean ground beef, the leaner the better (bison is best)
2 tbsp olive oil
1 1/2 cup dark red chili powder
1 ounce ground cumin seed
4-5 cloves of garlic minced

2 green bell peppers sliced into small pieces
2 yellow bell peppers sliced into small pieces
2 red bell peppers sliced into small pieces
1 medium yellow onion diced
1/2 medium red onion diced

2 cans chili beans
2 cans pinto beans
1 can dark kidney beans
1 can light kidney beans
1 can black beans
2 cans diced peeled tomatoes
1 large can crushed tomatoes

Optional:
For slightly hotter chili add 2-3 sliced fresh jalapeño peppers
For really hot chili add 2-4 thinly sliced fresh habañero peppers

In a large stock pot mix the beans, tomatoes, peppers and onions over medium low to low heat.

Crumble and fry the ground beef in the olive oil over medium heat. When it's about half browned, add the garlic, 1 cup of chili powder and cumin, mixing thoroughly while the meat continues to brown. When thoroughly browned, add to bean and vegetable stock. Add remainder of chili powder. Stir well.

Cover and cook over low heat stiring occasionally until thoroughly hot.

Remove from heat and let cool to room temperature. Refrigerate overnight. Reheat and serve.

As you can see, I cheat a bit. I'd need some more spices and liquid if I used dried beans, and it would take another 12 hours or so to prepare. Enjoy.