Mom's Chili

Depending on how hot you like things you can add anywhere from 1-4 tablespoons of chili powder. Keeping my little guys in mind I usually add 1 tablespoon and then cut out the cayenne completely. Start with a little and add until you're happy with the heat. You can replace the ground beef for ground turkey and I've even switched out a green bell pepper for a red one. 2 cups of frozen corn added about 10 minutes before serving gives it a nice sweetness and also stretches the meal. Oh - and it freezes really well. Enjoy!

Another Stick of Butter Original Recipe
Serves 8-10

2 lb. lean ground beef
2 large yellow onions, chopped
2 medium green bell peppers, chopped
2 cloves garlic, minced
1-4 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
2 teaspoons oregano
2 cubes beef bouillon
2- 28 ounce cans whole tomatoes, crushed (juice too!)
2 cans kidney beans, strained and rinsed
2 cans black beans, strained and rinsed
salt and pepper 

In a large stock pot, sauté the ground beef on medium-high heat until no longer pink, stirring constantly.  Remove meat, and drain off most of the fat. Add onions and cook until soft, 6-8 minutes. Throw in the garlic and spices and cook for 30 seconds, until fragrant.  Add green pepper, tomatoes, beans and bouillon. Bring to a boil and then reduce heat to a simmer. Gently simmer for 1 hour, stirring frequently.

Serve with scallions, cheese, diced tomatoes, sour cream and a handful of tortilla chips.