Usually when I make chili the spiciness is very mild. I enjoy a good burn but my honey… not so much! Well, last night’s chili was a bit spicier than usual. It had me wishing for a glass of milk but it wasn’t a painful burn…it was right On the Edge! ;0)
So here is the concoction that I threw together last night. (Please pardon my measurement descriptions) I make this for 2 and we have a good amount leftovers!
Ingredients:
Lean Ground Beef (How much is your call!)
1) 28oz can Diced Tomatos
1) 15oz can Tomato Sauce (We use Hunt’s)
1) 15oz can Black Beans
2) 15oz cans Kidney beans
1Yellow Onion
1 Jalapeno Pepper
Salt
Pepper
Cumin
Chilli Powder
<3 secret mouth burning agent: Chilli Garlic Sauce by Huy Fong Foods, Inc. (Or as I call it “Rooster Sauce” because of the recognizable rooster on the front of the bottle) You will find this in the Asian section of your grocery store w/ Stir Fry and Teriyaki sauces.
~Cook your ground beef until brown. I add some salt, pepper, chili powder & cumin to the meat while it cooks so that all of the flavors have longer to get acquainted! Chop up your onion and pepper and add to the meat! Once this is all nice and cooked up, drain out any fatty juice (unless you want to keep it like my boyfriend does…I ditch it). Now add in your diced tomatoes and tomato sauce, (well rinsed) Black and Kidney beans, a bit more of each seasoning (Lots of Chili powder and Cumin), about 1/4-1/2 teaspoon of the Chili Garlic Sauce and Stir well! Let all of this cook for a while together on a Low/Medium heat for about 20 minutes. For ultimate deliciousness, serve this bowl of chili with some shredded mild cheddar melted on top!
This dish is sure to warm bellies and comfort the soul this winter!
Just keep some heart burn medicine and a glass of milk at reach! 
Enjoy!
