For several years I have used the same chili recipe that I hunted down from a friend after we had it at an event at church. I have made several alterations to it so now my recipe is scribbled on quite a bit, plus it is drizzled with red spots. I added garlic (of course) and peppers, as well as different kinds of beans. Also, sometimes I add corn.
Chino House Chili
2-3 pounds ground beef
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, peeled and minced
2 cans stewed tomatoes
1 can tomato sauce
4 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
2 cans beef broth
1 can pinto beans
1 can black beans
12 ounces frozen corn (optional)
salt and pepper to taste
Brown the meat with the onions, peppers and garlic in the bottom of a large Dutch oven or a heavy bottomed stockpot.
When the meat is done, drain off the fat. (Note: I use really lean meat, often deer meat instead of ground beef, so there isn’t much fat to drain.)
Add tomatoes, tomato sauce, broth and spices to meat. Bring to a boil and then turn down to simmer on low for 1-2 hours. Add beans and corn (if using) for the last 20-30 minutes. (This step can also take place in a crockpot on low for the whole day.)
Serve hot with any number of toppings or sides.
Optional topping choices for serving: rice, cornbread, corn chips, chopped onions, cheese, sour cream or (my favorite) chunks of avocado.