Chili is on my menu throughout the year. But it can be an especially satisfying meal when it's cold, snowy, and blustery outside. Yeh, like it is tonight.
- 2 tablespoons chili spice blend (for example, Chili Mix I)
- 1 tablespoon cocoa
- 2 28-ounce cans of whole tomatoes in juice
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 pound dry red kidney beans, picked through, rinsed, and drained
- 5 cups water
- 4 tablespoons yellow cornmeal
- hot sauce (optional)
- In a large pot over low-medium heat, warm the chili spice blend and the cocoa, but only until you begin to smell the aroma.
- Add the remaining ingredients, except for the hot sauce and cornmeal. Cover and bring to a boil over medium heat.
- Stir, add a tablespoon of salt (if desired), reduce heat, and simmer covered, stirring often. Be sure to watch the water level, as the beans will absorb a lot of liquid.
- When beans are almost tender, stir in the cornmeal. Cook, stirring often, until the beans are tender.
Feel free to use your own chili spice blend or even a commercial one. Just make certain to read the label. Some have things you may not want.
Add hot sauce if you're in the mood for an extra-warming version.