MOM'S CHILI WITH MEAT AND BEANS

[Mom's Chili with Meat and Beans]
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SERVES 6-8

My mother has been making this recipe for years. It is a family favorite and is very versatile. For a meatier chili, add more meat. For a different chili, used cubed beef instead of ground. If everyone can stand the heat, add a hotter chile powder. I also have a Turkey Chili recipe, which I make most often, and a Vegetarian Bean Chili, both of which were inspired by this recipe and are equally delicious. The variations are endless. The best chili takes a long time to slowly simmer, but it is an easy and comforting one pot meal.

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 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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