Pinto Bean Chili

Truth be told, I am exhausted this week. Between sick kids, fighting off illnesses, short days for school, parent teacher conferences, time changes, the usual cleaning and work, oh and cooking...I am ready for this week to be O-V-E-R.

That being said, I am currently done with school pick ups and am enjoying my afternoon tea with some fruit. The hot tea counter acts the cold fruit and the arctic temps the illustrator has to have in order to survive. I have pizza dough (3 different types) rising for dinner and the plan is some mixture of rosemary, potato and chicken.  All of this is from leftovers, so it will be easy to put together for a Friday night pizza night.

(perfect on home fries!)

I realized the other day that I have not posted a new updated version of my chili. I also realize there are about a million and one ways to make chili, so I figured I would make it a million and two.  In fact, I have a couple of variations of this one on my site already. I used to make it with soy crumbles and we have now moved into just beans due to everyones dietary requirements. I have a secret ingredient though and I want to share...it's pinto beans and lots of them!  Yep, I swear, they make the best chili EVER! This recipe comes together so fast and the ingredients are easy to find. Like any chili, it is always better the next day, so we normally have a little on the night it is made, you know, to test it and then eat it the next night for real.  

(perfect with pumpkin polenta cakes)

Updated My Favorite Chili

(based on Easy Ed's -my father-in-law- recipe)

4 cups (12 oz bag) frozen pepper and onion mix (if these are larger pieces, grind in a food processor to desired size)

2 cloves garlic (minced)

1 15 oz. can tomato sauce

1 14.5 oz. can petite diced tomatoes

8 cups cooked pinto beans (the secret special ingredient)

1/2 cup water

3 TBSP chili powder

1 TBSP cumin

1/2 tsp ground dried coriander

1 tsp salt

fresh ground black pepper

1 TBSP vinegar (this brightens all the flavors...trust me on this one!)

Cook the peppers and onions until translucent. Add the garlic and sautee for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking. When vegetables are cooked, put everything in the pot except the vinegar. Simmer for 20 minutes. Add the vinegar in the end.

Do you have a secret ingredient for your chili? Spill the beans!