Chili

I love a good bowl of chili, and I love versatile recipes.  This is a straightforward, classic chili.  It can be adjusted to your liking for spiciness.  I prefer an all beef chili, but you can do half beef, half pork. (see the versatility??)  I recently went to a GREAT spice store, called Penzey's Spices, and  invested in Southwest Seasoning.  It smelled AMAZING, and is loaded with flavorful spices and herbs.  It worked beautifully with this chili.  I like to serve this chili with cornbread.  However, sometimes I get clever and serve it over a cornbread waffle!  (Just put the cornbread batter into a waffle maker!)  You can top this chili with cheddar cheese, or cojita cheese, you can add some chopped up onions, or cilantro.  You can add sour cream if you'd like.  Make it your own!!

NOTE: This chili tastes the BEST when it's raining outside, there is a fire going, and you're wearing sweats and comfy slippers.  I know it's not scientific, but it's been proven.

Classic Hearty Chili

2 15 oz. cans pinto beans
4 cans diced tomatoes, DO NOT DRAIN
2 lbs. onion, chopped
1 1/2 T. olive oil
2 cloves garlic, crushed
1/2 cup chopped parsley
3 1/2 pounds ground beef (OR 2 1/2 pounds beef, and 1 pound ground pork)
3 T. chili powder
1 T. cumin
Salt and Pepper to taste

(I added 1 1/2 T. Southwest Seasoning from Penzeys Spices, but that's hard to find.  Just use what you have.)

Pour pinto beans, and diced tomatoes into a very large pot, over medium heat.  In a skillet, over medium-high heat add olive oil, when oil is hot, but not smoking add garlic and onion.  Season with salt and pepper and saute garlic and onion until the onion is translucent, brown and very fragrant.  Add chopped parsley to onion mixture and continue to cook for 2-4 minutes. Until the parsley has wilted slightly, and the onion mixture is dry.  Add onions to pot with beans and tomatoes.  Do not wash out skillet.

Return the same skillet where the onions and garlic were cooked, to heat and add the ground beef, or beef/pork combo.  Season the ground beef with salt and pepper, and brown meet.  When beef is cooked, drain meat of juice and RINSE with water.  (I know this sounds strange....but it gets all the grease off the meat.... we want the chili to be hearty, not greasy!)  Add browned meat to pot with beans, tomatoes, and onion mixture.  Add spices.  Stir to combine all the ingredients, cover pot and set to a simmer for two hours.  Remove lid, and simmer uncovered for an additional 30 minutes.

Serve and enjoy!