Cam's Chili

Ingredients

Starting Ingredients

2 onions, diced

6-12 chile peppers, seeds removed and diced

6 garlic cloves, minced

500g ground beef, thawed

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Beans & Tomatoes

15 ounces black beans (1 can)

15 ounces kidney beans (1 can)

15 ounces diced tomatoes (1 can)

8-16 ounces tomato sauce

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Seasonings

2-1/2 tbsp chili powder

2 tbsp brown sugar

1-1/2 tbsp cumin

1 tsp oregano

1 tsp coriander

1 tsp paprika

1 tsp salt

1 tsp cayenne

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Optional Toppings

shredded cheese

raw onions, finely chopped

hot sauce

Directions

Directions

In a large pot, heat some olive oil over medium-high heat. Add the prepared onions and chile peppers and cook for about 5 minutes, until almost tender. Add the garlic and stir until fragrant, about 1-2 minutes more. Add ground beef and cook and crumble until brown, about 7 minutes. Drain excess fat from the pot. Add black beans, kidney beans, diced tomatoes, tomato sauce, all seasonings and combine well. (Skip to Slow Cooker Directions below if using).

Bring chili to a boil and then reduce to simmer, uncovered. Stir occasionally and cook until the chili thickens, and flavors combine, about 30 minutes. After cooking, taste the chili and add additional seasonings, as needed. Serve chili with hot dogs, tortilla chips, rice, or over baked potatoes. Top chili with optional toppings, if desired.

Slow Cooker Directions

You may double the number of diced tomatoes or tomato sauce if using a slow cooker. Add uncooked chili to slow cooker, cover and cook on low heat for 5-6 hours. Stir chili and serve chili with hot dogs, tortilla chips, rice, or over baked potatoes. Top chili with optional toppings, if desired.