Sonny's Chili

Now this isn't my Dad's Uncle's exact recipe.  It's the evolution of Sonny's recipe as it's been passed through the family where we don't measure things and have small children so things can't be so spicy.  I must say though, that from my memories, it tastes like what I remember eating as a child.  Also, I'm not much of a hamburger person but love the beans so my recipe goes a little lighter on the meat and heavy on the beans.  The original calls for 2 pounds of ground beef and no pinto beans.  You can adjust depending on what you like.


Sonny's Chili

1 pound of ground beef
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans tomato sauce
2 cans pinto beans
2 cans red beans
2 cans dark red kidney beans, drained
2 cans light red kidney beans, drained
salt
pepper
garlic powder
beau monde
italian seasoning
cumin
paprika
chili powder
tobasco or crushed red pepper flakes


In a large pot, brown the ground beef with the onion, peppers, and garlic.  Once the meat is browned, drain the grease and pour in the canned ingredients.  Remember that you only drain half of the beans.  If you drain every can of beans, you will probably need an extra can of tomato sauce.  Like I said, I don't usually measure the ingredients for this, so add the seasonings with how much you like.  I always let it simmer for a while, come back and taste it, and then add more ingredients until I get it right where I want it to be.  Let simmer for several hours.

Chili, as with anything heavily spiced is better, the longer that it cooks and is even better the next day.

We serve ours with cheese, sour cream, tobasco or red pepper flakes and saltine crackers.