Chili

Pretty quick and easy to make, and you can eat it for several days.

Ingredients

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• 1 lb. ground beef or pork
• 1 large onion, finely diced
• 4 16 oz cans of beans (any kind, I usually do a mix of pintos, black, and kidney beans)
• 1 28 oz can of crushed tomatoes (fire-roasted if you can find it)
• 1 4 oz can of tomato paste
• 2 tsp garlic powder
• 1 tsp oregano
• 1 Tb cumin
• 1 tsp coriander

Optional: a couple of peppers, diced fine, or a teaspoon of paprika

Instructions

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In a large pot or dutch oven, brown the ground beef and saute the onions (and optional peppers) in some oil. You can do both at the same time. Let the meat and onions get some color - don't just 'gray' the meat.

Add the tomato paste. Stir into the meat and cook for a minute to develop some additional deliciousness.

Add the spices and mix them in. Add the crushed tomatoes.

Drain 3 of the cans of beans. Save the liquid from the can with the gloopiest liquid. Add them to the pot with the one can of liquid. (The liquid is full of starches that will help thicken the chili.)

Turn the heat down low and simmer for at least 30 minutes. Stir occasionally to prevent stuff from burning to the bottom.

Serve with Cornbread