My Chili

Ok, I like eating spicy things. I blame all those Mexicans I ran around with all that time in Lubbock. Here's an old staple of mine that I can whip up in around 20 minutes or so and the heat can be adjusted to one's tolerance.

Ingredients:

2 lbs of ground beef (the leaner the better)
1/2 White onion, chopped
2 tblsp Minced garlic
1/2 Green Bell Pepper, chopped
1 Can of diced tomatoes
1 Can of Ro-tel tomatoes with green chilies
2 8 oz. can of tomato sauce
1 can of Kidney beans
3 Tblsp Chili powder
1 Tblsp Ground comino
1/2 Tsp Salt
Cayenne Pepper


Sautee the garlic, onions, and bell peppers with olive oil in a medium soup pot. Once the onions and peppers are sauteed, brown the ground beef in the same pot as the onions and bell peppers. Once the meat is browned, add both cans of tomatoes, the tomato sauce, and kidney beans, and mix with the beef. Mix in the chili powder, comino, salt and cayenne pepper to your taste. Allow the chili to simmer for 5-10 minutes to thicken. The chili can be served on its own or over Fritos with shredded cheddar cheese (my preference). Enjoy!