2 Lbs steak cut into 1 inch pieces (Whatever is on sale works. I have even used a small roast)
1/2 med white onion diced
1 16oz can of diced tomatoes
1 12 oz can each white beans, black beans, kidney beans, chilli beans
1 small can of diced chiles or diced jalepenos (optional for a hotter chilli)
3-4 cloves of garlic chopped
1-2 tbs each salt, pepper, and garlic powder
1-2 tbs chilli powder
1 tsp basil, oregano, and cumin
oil (vegetable, bacon drippings whatever)
Chopped onion, shredded cheese and sour cream for toppings.
How to prepare:
Combine salt, pepper and garlic powder and spread evenly over cut up meat. Heat oil in Dutch oven ( or other pot), enough to generously coat the bottom. Cook meat and onion approximately five to ten minutes. Add beans (drain the black beans and the white beans) and tomatoes (and the chile's). Add the remainder of the spices. ( To taste. If you do not like cumin don't use it. If you want hotter chilli, add more chilli powder) Cover and simmer over mediunm heat.
The chilli will be done in about 45 minutes. However, the longer it cooks the better it gets. I have let it cook on a low heat for up to 4 hours. Serve with crackers, rolls or corn bread. If you want to serve a larger crowd this recipe doubles well.