Chino House Chili

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.