Mexican Chili

There is nothing like chili on a cold winter’s day.  This recipe is partly from my mother-in-law, Ruth Ann.

Here is a quiz question of the day… Did you know you can freeze onions and peppers to be used in cooked dishes?  When I am chopping onions, often I will freeze a jar or two and then next time I just take out the jar of onions, thaw for a little while, and add them to whatever I am cooking.

1 ½ lb ground meat
1 C chopped onion
¾ C chopped green pepper
1 clove garlic, minced
1 – 16 oz can black beans
1 – 16 oz can pinto beans
1 – 12 oz can crushed tomatoes
2 – 8 oz cans tomato sauce or 1 small can of tomato paste
1 TBSP plus 1 tsp chili powder
2 tsp ground cumin
1 tsp salt
1 tsp dried basil

(small can of tomato paste(optional))

Chop veggies then brown meat. While that is browning, cook the onions, pepper and garlic in a large pot with a little coconut oil for about 10 minutes to soften.  (If you are using frozen onions and peppers, you can skip this step.) When meat is browned, drain fat and add to large pot with veggies. Add the remaining ingredients. After this is all added, I like to simmer for about an hour. It seems to blend the flavors much better.

If chili looks watery, have a can of tomato paste on hand. Often I’ll add in tomato paste. It seems to thicken it up. Or, you could use two cans of crushed tomatoes and no sauce, but add a can of tomato paste. This chili freezes great too!

Serve over rice with a little cheddar cheese on top and crumbled corn chips.