It was a kinda-drizzly gray spring day, seemed like a good time to make chili.
It was a good day for chili, with a few slight mods to the previous recipe :
1 or 2 pounds ground beef (I like it pretty lean)
1/2 of a sweet-yellow onion; chopped
only 1 teaspoon minced garlic this time
Brown the beef with the chopped onion and garlic; drain fat, if any.
Add 1 small (4 oz) can of diced green chile peppers
32 oz. carton of beef broth (I use Swanson)
one 14-1/2 oz. can diced tomatoes; undrained
1 small (6 oz) can tomato paste
one 14-1/2 oz. can unseasoned black beans; drained and rinsed
two 14-1/2 oz. cans pinto beans; drained and rinsed
1 tablespoon chili powder
1/2 teaspoon each of cinnamon, allspice, cumin, oregano, and salt.
cover & simmer 1-1/2 to 2 hours, stirring enough to keep it from getting bored
And as I avoid butter (actually all dairy), I slice some 5 grain Italian bread and brush them lightly with a little olive oil – then a dash or two of garlic salt….
pop em into the oven under the broiler to get a little toasty.
Only thing left to add was a few cans of cold beer
(not in the chili silly, in the belly).