Chili and Beans for a Cold Day

One of my son's favorite foods is a pot of chili and beans. I'm happy to oblige him when the weather is cold. This past weekend, he traveled with his Boy Scout troop on a campout adventure and somewhere during that time away, I received a message that he would love chili when he made it home on Sunday afternoon. So, being a softie Mama, I made chili for him.

Here's his favorite recipe:

Chili & Beans

Ingredients

2 lb. ground beef or venison
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. red pepper
1 tsp. paprika
6 oz. can tomato paste
1 (32 oz.) carton of beef broth
24 oz. tomato sauce
1 Tbsp. Worcestershire sauce
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 (4.5 oz.) can chopped green chiles, undrained

Brown beef/venison and onion in a large stockpot over medium heat. Drain grease and return all to pot.

Add dry spices - chili powder, cumin, red pepper, and paprika - and stir well.

Add tomato paste - stir well over the heat for about one minute until combined.

Add all the remaining ingredients. Bring them to a boil, then reduce temperature to simmer, cover pot, and cook for about 2 hours until thickened. Stir occasionally to prevent sticking and to ensure contents don't dry out.

This is great with cornbread, oyster crackers, or corn chips (a favorite in my house). Grate sharp cheddar or Monterrey Jack cheese and slice green onions as toppers.

Until next time,
TCB