Spicy chili

Some friends are remodeling their kitchen and have been unable to cook a meal for four weeks.  We made them some chili and cornbread recently, and I brought it over.  We had a little picnic on the coffee table, while discussing the remodeling progress.  The chili was very spicy, and delicious with a little sour cream and some grated cheddar cheese.

Feel free to tone down the seasonings if you’re not a fan of highly seasoned food.

Spicy chili

2 pounds ground chuck

1 onion, chopped

2 garlic cloves, minced

2 jalapenos, seeds removed, then minced

2 10-ounce cans diced tomatoes with green chilies, undrained

1 14-ounce can diced tomatoes, undrained

2 15-ounce cans black beans, undrained

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon chipotle pepper

1/2 teaspoon cayenne pepper

3 tablespoons chili powder

1/4 teaspoon red pepper flakes

Brown the beef in a large dutch oven.  Add the onion, garlic cloves, and jalapenos.  Cook, stirring gently, until the onion is translucent and cooked through.  Drain the oil from the pan.  Stir in the remaining ingredients, and cook over low heat for an hour or more.  Serve with grated cheddar cheese and a little sour cream (if desired).  Serves 6.