MOM'S CHILI WITH MEAT AND BEANS

SERVES 6-8

My mother has been making this recipe for years. It is a family favorite. When I make it, I use dried kidney beans if I have the time. The choice is yours. For a meatier chili, add more meat. For a healthier chili, omit the meat. For a different chili, used cubed beef instead of ground. If everyone can stand the heat, add a hotter chile powder. The variations are endless.

INGREDIENTS

2 tablespoons olive or vegetable oil

1 pound ground beef, preferably chuck

Salt and pepper to taste

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

5 large cloves garlic, minced

2 teaspoons ground cumin

1 tablespoon dried oregano leaves

2 teaspoons chili powder

2 teaspoons ancho chili powder

2 tablespoons grated Parmesan cheese

2 large cans (about 26 ounces each) red kidney beans, with juices

1 small can (about 15.5 ounces) red kidney beans, drained

2 cans (14.5 ounces each) whole tomatoes with juices, crushed slightly

Heat a large stock pot over medium-high heat. Add the oil, then the ground beef. Brown the beef, breaking into large lumps as it browns. Season with salt and pepper. Add onions, peppers, cumin, oregano, and chili powders; cook until vegetables are tender,about 5 minutes. Add the garlic and cook 1 more minute. Add the Parmesan, beans, tomatoes, and juices. Stir well; cover and cook about one hour. Taste for seasoning and adjust to taste. Cover and cook for an additional hour or until liquid has thickened. (If it needs further thickening, remove the lid.) Serve as is, or over rice with grated sharp cheese and chopped onions as garnish.

Notes: This is even better the next day. Chili may also be frozen and reheated.

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