Jessica's Chili

It's soup season.  I love making a pot of soup.  Some of my favorites are chicken tortilla soup, black bean taco soup and, of course, chili.  This recipe is my own.  Bits and pieces taken from here and there until I was satisfied.  Here it is!

2 lbs ground meat (turkey/bison/beef)

1 medium onion, chopped

4 cloves garlic, minced

1 (15 oz) can pinto beans

1 (15 oz) can dark red kidney beans

1 (15 oz) can black beans

1 (12) bottle of beer (are you really surprised?)

1 (14.5 oz) can beef broth

1 (6 oz can) tomato paste

1 (4.5) can chopped green chilies (I only use half of the can)

1 can diced tomatoes

2 Tbsp chili powder

1 Tbsp Worcestershire sauce

2 tsp ground cumin

1 tsp ground red pepper

1 tsp salt

1 tsp paprika

1 tsp hot sauce

Optional garnish: Shredded cheese, chopped onion, sour cream, parsley

Start cooking chopped onions over medium heat, after 4 minutes add garlic, after another minute, add ground meat.  Cook until meat is cooked and onion is tender.  Drain and return to soup pot.  Drain and rinse canned beans.  Seriously.  Have you ever touched canned beans? They're slimy and gross and should never be added to anything before being rinsed off. Add beans to pot. Add remaining ingredients except option garnishes.  Bring all to a boil, then reduce heat to low and simmer 2-3 hours or until thickened.

Add desired garnishes.  Serve with cornbread/crackers and enjoy!