Chili

​2 pounds ground beef
1 medium onion, finely chopped
4 cloves garlic, minced
½ cup flour
½ cup chili powder
4 teaspoons cumin
2 teaspoons oregano
2 teaspoons salt
½ teaspoon chipotle powder
½ teaspoon black pepper
4 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (10 ounces) Ro-Tel
 
1. In a large Dutch oven or heavy-bottomed pot, brown ground beef over medium-high heat until no longer pink; drain if desired (but not too thoroughly). Reduce heat to medium, add onion and saute until softened; stir in garlic and cook an additional 2 minutes. Stir in flour and spices to coat meat; cook, stirring constantly, until fragrant and spices start to stick.
 
2. Add 4 cups of water to pot and stir well; add remaining ingredients, raise heat to medium-high and bring to a boil. Lower heat to low and cook, stirring regularly, for 1-2 hours or until thickened and tasty. Serve with cornbread.

Revised January 2018, May 2019