My Perfect Chili

Everyone has a different idea of what makes a good bowl of chili.  Most agree that beans are non-negotiable, but what kind of meat, how spicy, and the requisite toppings are debatable.  I happen to like kidney beans and black beans, ground beef, mild/medium spice with some chunky green peppers and onions to boot.  I know I'm not creating anything new, but still, here's my take on this classic one-bowl meal.

Allyson's Chili
serves 6-8
1 pound ground chuck
2 cloves garlic, minced (if you're a garlic lover, go for three)
1 medium onion, diced
1 green bell pepper, diced
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce

1 10-ounce can diced tomatoes with green chiles (Rotel or store brand)

1 15-ounce can black beans, drained

1 15-ounce can dark red kidney beans, drained

1 4-ounce can diced green chiles

1 package of McCormick's original chili seasoning mix

1/2 tbsp chili powder*

1/2 tbsp cumin*

a pinch of any and/or all of the following:

red pepper flakes, cayenne pepper, chipotle pepper

Salt and pepper, to taste

1. In a large soup pot over medium high heat, brown the ground beef, season with salt and pepper, and remove from pot to drain (you can leave some of the drippings in the pot--adds flavor).
2. Add a bit of olive oil to the same pot and cook garlic, onions, and pepper over medium heat. After the onions are tender (transluscent), add all remaining ingredients.
3. Add back in the beef. Reduce the heat to low. The key is allowing the chili to cook, and keep adding the spices as you see fit*.
4. After the flavors meld (takes a good hour or so...best if eaten the next day), serve with cheddar jack or a mexican blend cheese and sour cream. Add cilantro and avocado for extra flair and tastiness.