Mild Chili Beans for a Cold Fall Day

By Glenda Reando

My Chili Beans are made from scratch with some store bought goodies for a faster chili. The flavor intensifies everyday as it sits in the refrigerator or canned jars. Love this over cornbread. My Mom always said the cornbread made it a rounded out meal.

Ingredients:

1 Tbsp. Olive Oil

2 lbs. Lean Ground Beef or Turkey
1 Onion, chopped
1 Red Bell Pepper, chopped
2-3 small Tomatoes, chopped
2 Tbsp. Chili Powder (or to taste, add more for a hotter chili)
1 Tbsp. Garlic, chopped
2 Tbsp. Cumin
Dash of Cayenne Red Pepper (or to taste, add more for a hotter chili)

1 Tbsp. Cocoa Powder (optional)
1-15oz. can Black Beans, rinsed
1-15oz. can Pinto Beans, rinsed
2-15oz. cans Large Red Kidney Beans, rinsed
1-14oz. can Beef Broth
1-16oz. Bag Frozen Corn
1-17oz. can Salsa Verde
Water
Salt and Pepper to taste

Directions:

In a large pot add the oil and brown the ground beef. Add the chopped onion, red pepper and tomatoes. Salt and pepper to taste. When onions have softened add the spices: chili powder, garlic, cumin, cayenne pepper and cocoa powder and stir all the ingredients in the pot together. Cook for as few minutes then add the beans (you can use any kind of beans you like, this is the mix I prefer). Make sure to rinse the canned beans. Add the corn and Salsa Verde. Stir all the ingredients together. Add a cup or two of water to cover all the ingredients, bring to a boil then turn down to a simmer for at least 20 minutes. Easy meal and it makes enough for leftovers and just keeps getting better everyday. Enjoy!