Black Bean Chili

From the kitchen of: Cooks.com (altered by Lars O. and Alex V.)
Serves: 6

Ingredients:

1/2 pound lean ground beef 1 large onion, diced 3 cloves garlic, minced 2 (15-ounce) cans black beans 1 (28-ounce) can tomato puree 1 (15-ounce) can corn, drained 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground black pepper honey, to taste (start with 2 Tbsp) red pepper flakes, paprika, ground cayenne pepper, to taste

Instructions:

Preheat a deep skillet over medium-high heat. Brown beef until no longer pink, about 5 minutes. Drain. Add onion and garlic and sauté until soft, about 5 minutes. Add beans (undrained), tomato purée, corn, chili powder, cumin and pepper. (Lars O. and Alex V. variation: add honey and other spices as desired.) Bring to a boil, cover and lower heat; simmer gently for 10 minutes until thoroughly heated. Makes 6 servings.

Chili or Navajo Tacos

Chili//Navajo Tacos

1lb. Hamburger

1 can corn drained

1 can red kidney beans rinsed and drained

2 cans crushed tomatoes or 1 large can

1/2 cup salsa

This seriously, couldn't be an easier recipe. After browning your hamburger, and getting rid of the grease, add everything in a pan, and heat through.

For Chili: Serve with chips, or cornbread, cheese and sour cream.

For Navajo Tacos: Thaw some Rhode Rolls and heat up some oil. Pull each roll individually so that they're flat, and then fry on both side. Put chili over the top, and serve with cheese, lettuce, ranch, sour cream, etc.

My Opinion

(Read with caution)

I love this dish, and so does all of my family. I have made it for several guests, for families when they visit, or even when I go home. It seems to be simple enough that all enjoy. I usually go the Navajo taco way, just because I like turning it into a Salad. Yum!