Griff's Kitchen

Ingredients

Red Kidney Beans – (1 lbs)

Ground Beef – (1 lbs)

Large Yellow Onion

Canned Diced Tomatoes – (14.5oz)

       Pickled Jalapeño Peppers – (1/4 cup)

Canned Rotel Tomatoes

Chili Powder – (1.5 teaspoons)

Salt

Black Pepper

Cheddar Cheese

Procedure

Soak Beans for 6 hours (or you can leave them overnight)

Drain beans and add to a large stock pot or a slow cooker.  Set heat on high to begin warming the base of the chili.

Add the diced tomatoes, chili powder and a bit of salt and stir.

In a large pan, brown the ground beef on high heat.  Add the beef to the chili base

Sauté the onion in the beef drippings until they become soft and translucent.  Add to the chili base.

If any fond is left in the pan, deglaze with a bit of wine.  Add this liquor to the chili.

Season with salt and pepper (to taste), and then add a bit of water to thin the chili (and prevent it from scorching)

When the chili begins to bubble, reduce the heat to low and gently simmer until the beans become soft. Stir every 30 minutes.

Serve with grated cheddar cheese.

Notes:

Only brown a third of the ground beef at a time to avoid cooling the pan.