• 2 lbs ground beef or venison
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tbsps good chili powder
• 1 teaspoon crushed red pepper (or to taste)
• 1 1/2 tbsps cumin
• 1 tbsp dried oregano
• 1/2 tsp black pepper
• 2 tsps salt
• 1- 28oz diced tomatoes
• 1 – 6oz can tomato paste
• 4 cups of water
• 1- 4.5oz can diced green chilies (or 3-4 roasted poblanos)
• 2 – 15oz can kidney beans, drained
• 2 – 15oz can pinto beans, undrained
• Suggested toppings (shredded cheese, diced onions, jalapenos, sour cream, diced avocado, tortilla chips)

In a large pot over medium-high heat, brown ground meat with onions until no longer pink. Drain excess fat, if desired.

Lower heat to medium-low. Add garlic, chili powder, crushed red pepper, cumin, oregano, and black pepper. Cook 2-3 minutes, stirring, until spices bloom and become fragrant.

Add salt, tomatoes, tomato paste and water. Stir to combine, scraping the pot bottom to remove browned bits.

Add canned or roasted chilies and beans. Rinse cans with ½ can of water each and add to pot.

Bring pot to a simmer (if not already simmering) and turn heat to low. Cook one hour, stirring occasionally. Taste for salt, and add if needed. Serve hot with assorted toppings.

Serves 8

Recipe by Beth Sturges