It's Chili Season

We had our first snow fall yesterday so I thought it be a perfect day to put a big o'pot of chili on the stove. I've tweaked this over the years but its not set in stone. I'll give you my basic recipe but I never make it the same way twice, for example today the ground beef was on sale so I used that instead of meatloaf mix, I had white onions on hand instead of red, I also used some poblano peppers today, ect....


                                      


2-3 lbs meatloaf mix
2 cans goya pink beans
1 each yellow, orange and jalapeno pepper
1 large red onion chopped
5 or more cloves of garlic
2 14 oz cans fire roasted tomatoes
wostershire sauce
cumin
goya adobo
paprika
cayenne pepper
chili powder
cinnamon
salt and pepper to taste

dice up all the veggies meanwhile brown the chop meat, I think it very important that you add all the seasonings while the meat it browning, when the meat is brown add the veggies and cook another 10 min. Now add the beans and diced tomatoes, if it seams a little too thick sometimes I add a can of beef stock or you can use water. You MUST simmer it at least 4 hours. Taste and re season if needed. 
*I always serve it with garnishes today I used grated cheddar, green onion, sour cream, cilantro and lime
*I decided to make some cheese bruchetta at the last minute
**It ALWAYS tastes better the next day