Texas Chili to Ring in the New Year

A rib-sticking dish!

Texas Chili

2 1/2 lbs lean ground beef

2 cups chopped onion

1 green pepper, coarsely chopped

3 cloves garlic, pressed

1/2 tsp. crushed hot red pepper ( or to taste)

3 Tbsp. chili powder

2 tsp. ground cumin

1/2 tsp. oregano

2 tsp. salt

2 cans tomatoes

1 12-oz can whole-kernel corn, drained

1 8 oz. can tomato sauce

1 can of red, black, or pinto beans, drained well [Trader Joe’s Cuban style black beans are yummy]

In large heavy skillet over medium heat, sauté beef until color disappears. Pour off fat. Add onion, green pepper, garlic, crushed red pepper, chili powder, cumin, oregano, and salt. Mix well. Cook, storing occasionally until onion and peppers are tender. Add beans, corn, tomatoes, and tomato sauce. Mix well. Simmer slowly, covered and stirring occasionally until thickened, about 45 min to 1 hour.

This dish is ever better when made the day before, refrigerated, and then reheated for serving.