Foggy Day Chili (Side Challenge #6)

Well, the return of the rain after days of glorious sun screams out for comfort food. This chili from the Food to Live by cookbook certainly fits the bill. Actually, this cookbook is really earning its keep. Every recipe so far has been a keeper. I served this with cornbread and it was delish.

Foggy Day Chili

• 2 T oil
• 1 yellow onion, cut into 1/4-inch dice (about 3/4 c.)
• 1 T minced garlic
• 1 1/2 lb. lean ground beef
• 1 T ground cumin
• 1 T chili powder
• 2 t dried oregano
• 1 can (15 oz.) black beans, undrained
• 1 can (15 oz.) pinto beans, undrained
• 1 can (28 oz.) crushed or diced tomatoes with their juices
• 1 t salt or more to taste
• freshly ground black pepper
• dried red pepper flakes (opt.)
• grated cheddar cheese (opt.)
• sour cream (opt.)

Heat oil in large, heavy pot over medium-low heat. Add onion and cook 5 minutes. Add garlic and cook until onion and garlic are soft, but not browned (about 1 min. more). Add beef.

Increase heat to medium-high and add cumin, chili powder, and oregano. Cook, stirring frequently, until eat is browned and cooked through, about 7 minutes.

Add beans and tomatoes with their liquids and bring to a boil. Reduce heat to low, cover and simmer, gently stirring occasionally until thickened, about 45 minutes.

Add salt, then taste for seasoning, adding black pepper and red pepper flakes to taste.

While I frequently make chili in the slow cooker, this was even more flavorful.