I'm baaaack! Sorry for disappearing like that, I was briefly swallowed up by exams. But now I'm back with a pot full of chilly weather (well, not if you live in Florida, good Lord) love.
When I make chili, I sort of just throw stuff into a pot until it looks or tastes right. I also like my chili garlicky and spicy. You can dial back either one and it should still be a good bowl of chili.
I served this with garlic bread because who doesn't like garlic bread? You can find the recipe in my very first post. Such a good combination. Love.
Also recommended: watch Hannibal while you eat this. That's what I did and it was a great decision.
1 yellow onion, diced
3 tbsp garlic, minced
1 tbsp vegetable oil
1.5 lbs ground beef
3 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
1 can kidney beans, drained
1 can black beans, drained
1 can diced tomatoes (the bigger can, 24 oz)
- Add the onion to the pot with the oil. Cook for about 4 minutes. Add the garlic, cook another minute.
- Add the ground beef, stirring to break it up into pieces.
- When the meat is browned completely, add the beans and tomatoes. Stir.
- Simmer over medium heat for about 45 minutes, stirring occasionally. Enjoy!