Chili today, hot tamale

Am I the only one who remembers that? Anyway, another cold rainy (should have been snowy) day in the ATL had me hankering for a nice warm bowl of chili. WSH braved the cold rain and went to the store for the missing ingredients.. God Bless him. We start with 2-3 jalapenos (depending on size) and cut out the ribs and seeds and dice them. Then chop up one onion and mince a few cloves of garlic.

Sautee the onions and jalapenos for about 5 minutes over medium heat in olive oil. At the last minute add garlic. Then remove from pan.

After that, brown up 2-3 lbs ground chuck ( you could use turkey i guess....) and drain off the fat. Add the onion, pepper , garlic mixture back into the browned meat and add salt, pepper, 1.5 TBL or chili powder and 1.5 TBL ground cumin. It will look like this:

Then you add the canned stuff !!! I know.. I know.. canned stuff, but it's winter.. and there are no tomatoes.

Except the beans, hold them for later.  Add the tomatoes and Rotel and simmer for a while. In the last 20 min add the beans (don't drain any canned things use all liquids). and it will look like this:

Once that has simmered for about 30-45 min add the beans. Test for seasoning and once the beans are heated through serve with your choice of toppings... cheese, sour cream, scallions, tortilla chips etc.

Enjoy

See you soon