<\/p>\n
<\/p>\n Ingredients: \u00a0<\/strong><\/span><\/p>\n 3# Ground Beef (85\/15)<\/span><\/p>\n 3 T. Olive Oil<\/span><\/p>\n 1 Med Onion, finely chopped<\/span><\/p>\n 3 Garlic Cloves, minced<\/span><\/p>\n 2 Cans Petite Diced Tomatoes, undrained<\/span><\/p>\n 1 Can Petite Diced Tomatoes w\/ Green Chilies, undrained<\/span><\/p>\n 3 Cans Cannellini Beans, rinsed & drained<\/span><\/p>\n 3 T. Chili Powder<\/span><\/p>\n 1 T. Cumin<\/span><\/p>\n <\/p>\n Toppings:<\/strong><\/span><\/p>\n Sour Cream<\/span><\/p>\n Cheddar Cheese<\/span><\/p>\n Chopped Scallions, green tops<\/span><\/p>\n Hot Sauce<\/span><\/p>\n <\/p>\n Saut\u00e9 onions & garlic for 5 minutes over med\/low heat. Add ground beef, thoroughly cook, while breaking up pieces.<\/span><\/strong><\/p>\n Add beans, tomatoes and spices. Stir to incorporate. Turn heat to medium and continue stirring to incorporate ingredients from sticking to bottom of pot. Bring mixture to slight boil.<\/span><\/strong><\/p>\n Turn heat to low and simmer 30 minutes to blend flavors. Taste and adjust seasonings.<\/span><\/strong><\/p>\n <\/p>\n \u00a0 ~ Bon Appetite!<\/span><\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n![\"\"](\"http:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2018\/03\/Chili-Recipe.jpg\")
<\/a>No matter the season, a piping hot bowl of chili can really hit the spot! Years ago, during the colder months of year, my parents would regularly have Pinochle or other card parties. It was always a family affair and lots of homemade goodies were passed around as well as crock pots filled with assorted soups & chili\u2019s. this is a recipe that I have adapted from my childhood and have made some adjustments over the years.<\/span><\/strong><\/p>\nFor more fresh recipes and articles by Joe<\/strong> Scrizzi click here…<\/a><\/h4>\n
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