Chili

Give me a bowl of chili and some tortilla chips, and I can eat it for breakfast, lunch and dinner. This chili went quite far, giving us a couple lunches, a couple dinners and many random snacks.

I don’t want to get into all the chili arguments, such as beans vs. no beans, veggies vs. no veggies, etc. This is how *I* like it — take this recipe and adjust it to your liking.

Chili

Extra virgin olive oil

1 pound ground beef

1 onion, diced

Assortment of peppers (I used jalapenos, green bell and dried cayenne), chopped

2 cloves garlic, minced

Salt, pepper

1 can beer

Packet chili seasoning

1 tablespoon crushed coriander seeds

3 cans kidney beans, drained and rinsed

2 cans tomato soup

Heat drizzle of olive oil in heavy-bottom pot over medium-high heat. Add beef, onions, peppers, garlic, salt and pepper. Saute 2-3 minutes. While meat is still pink, add can of beer. Let liquid finish cooking meat. Add seasoning, coriander, kidney beans and tomato soup. Fill empty tomato soup cans with water, and add it to the pot. Mix everything together well. Bring chili to boil, then reduce heat. Taste and adjust seasoning, if necessary. Simmer at least 30 minutes, stirring occasionally. Serve hot.

Baked corn tortilla chips

6-10 corn tortillas

Canola oil

Salt, pepper

Preheat oven to 350. Brush corn tortillas lightly with oil. Cut tortillas into quarters. Space chips 1/4 inch apart on baking sheet. Bake 15 minutes. Remove from oven and sprinkle with salt and pepper while chips are still warm.