Here I am supposed to be writing an article and what am I doing?  Cooking and writing about cooking.

Well it is chili night, so I thought I would share.  Not bragging, but mine is good.

Chop up a large onion and 3 cloves of garlic.  Cook down a bit in canola or Smart Balance oil is a large pan or a dutch oven. Salt a little bit to taste.  Maybe 3 tablespoons of oil.  Chop up 1 large or two small red sweet peppers and 1 jalapeno (both peppers should be seeded and the jalapeno should be diced.)

Add a dash or two of dried oregano, chili powder (I use Jayshree Seasonings’ chili powder blend – their spices and blends are worth ordering), smoked paprika, regular paprika.

When onion starts to get that translucent look to it, toss in 1 1/2 of high quality ground beef (as in Black Angus, low-fat content – it makes a difference).

When the beef is starting to brown, taste what you have cooked so far and adjust the salt and add a couple more dashes of chili powder.

Add two 15 oz cans of beans (kidney, white, black, whatever – I use whatever I have EXCEPT not chick peas)

Add a can of tomatoes chopped or tomato puree (depending on the packaging approximately 26 oz or so)

Add a 6 oz can of tomato paste.

Stir it altogether, and once again adjust chili powder and salt as necessary (I like spicy chili).

Chop up some fresh basil, oregano, and cilantro. Stir it in.

Adjust flame to simmer and let chili burble away for about an hour, stirring occasionally so it doesn’t stick to pan.

Serve as you wish.  I like having crumbled queso fresco, additional chopped cilantro, and sour cream handy.

Freeze the leftovers.

Enjoy!