Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

"Wish I had time for just one more bowl of chili"
--alleged dying words of Kit Carson, 1868

No matter where you're watching the game, and no matter how many snacks and munchies are lying around, there's just nothing like the taste of chili to pep up the plays. This recipe is especially nice because, as a soup, it's not as filling as a pure chili con carne, but it's wonderfully authentic...creating a perfect small sweat on the back of your head. Just what this year's fans in "freezing" Tampa need. Serve hot with tortilla chips to 8 stalwart fans.

• 1 pound ground beef
• 2 onions, cut in chunks
• 1 green pepper, cut into bite-size squares
• 1 red pepper, cut into bite-size squares
• hot chili peppers, chopped, to taste--be brave!
• 4 garlic cloves, chopped
• 1 large 29-ounce can tomatoes, cut up (reserving juice)
• 2 Tablespoons red wine vinegar
• 6 cups beef stock
• 4 Tablespoons tomato paste
• 2 15½-ounce cans black beans, drained and rinsed (thus reducing the explosive side effects)
• 2 Tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper

Garnish: chopped cilantro and grated white cheddar cheese

Brown the beef in a large saucepan until oil forms in the pan. Toss in the onions, garlic, and all the peppers and sauté until soft. Stir in the chopped tomatoes (reserving juice) and let them cook down over medium heat for about 10 minutes. Stir in the vinegar, and let it cook down. Pour in the reserved tomato juice, the beef stock, and the tomato paste. Bring to a boil. Add the beans and let boil for several minutes. Reduce the heat, stir in the chili powder and cumin, partially cover, and let simmer for 30 minutes.

When ready to serve, ladle into bowls and garnish with grated cheese and chopped cilantro. Pass a bowl of tortilla chips while you're at it.