Recipe by Bev Cooks

1 pound lean ground beef
1 medium yellow onion, diced
4 cloves garlic, minced
2 Tbs crushed jalapeno pepper (or 1 Tbs. cayenne)
2 Tbs. chili powder
2 Tbs. cumin
1 Tbs. smoked paprika
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can chili ready red beans, undrained
1 (14.5 oz) can fire roasted tomatoes
4 small roma or heirloom tomatoes, roughly chopped
2 Tbs. fresh oregano
2 Tbs. fresh thyme
1 Tbs. dijon mustard
2 Tbs. honey
1 Tbs. brown sugar
1 Tbs apple cider vinegar
coarse salt and freshly ground pepper
fresh cilantro and grated parmesan cheese for garnish

Heat a large pot or dutch oven over medium-high and add the meat. Brown all over, then add the onions and garlic. Saute 2 minutes, until the onions have softened.

Add the crushed jalapeno peppers, chili powder, cumin, smoked paprika and a good pinch of salt and pepper. Bloom spices for 1 minute while tossing everything around.

Add the beans and tomatoes, along with all the herbs. Add 3 cups water (or stock of your choice) and simmer 20 minutes.

Add the mustard, honey, brown sugar and cider; simmer for an hour.

Taste it, toss in more salt and pepper if needed.

Serve chili garnished with cilantro and cheddar cheese.

6 Servings