Red Chili

From Keah S.

1 lb ground beef
1 large onion
3 cloves garlic
1 can pinto beans
1 can kidney beans
3 cans diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
salt to taste
1 Tbsp olive oil
1/4 cup cheddar cheese for topping
2 Tbsp sour cream for topping
1 handful spaghetti pasta (optional to serve over)

In a large soup pot, heat 1 Tbsp olive oil over medium heat.  Dice one large onion and saute it in the oil.  Immediately add the ground beef (I use somewhat lean ground beef so I don’t bother draining the fat).   Be sure to use your spoon to get the beef into small pieces while it is browning.

When the beef is brown, add three cans diced tomatoes.  Drain and rinse one can kidney beans and one can pinto beans, then add to your soup (this cuts down on the negative effects of beans on the digestive tract).  Add 1 Tbsp chili powder and 1 tsp cumin.  Clean the peelings off of the three garlic cloves, then roughly dice the garlic and add it to the soup.  For less garlic flavor, keep garlic cloves whole and remove when serving.

Bring to a boil.  Reduce heat to simmer and let sit, stirring sparingly, for at least 1 hour.  Taste your chili and add salt if necessary.  If you prefer your chili served over pasta, boil 4 cups water and add a handful of spaghetti.  Cook until desired tenderness is reached.  Serve chili over pasta in soup bowls with shredded cheddar cheese and sour cream on top.