In honor of Cinco de Mayo, Moonie brings you the following recipe.
1 lb. ground beef
2 TB chili powder (note: original recipe called for 1 TB but it wasn’t enough)
1 chopped onion
Can(s) of beans of your choice (note: we used kidney, black, and pinto. I like my chili very beany, and Moonie loves any opportunity to tell fart jokes!)
16-oz can of stewed tomatoes (note: some brands only come 14.5-oz-sized, so I supplement with a couple ounces of tomato sauce as needed, or add a tiny can of tomato paste if I really feel like a strong tomato base)
Also: seasoning of your choice (we usually line up cumin, onion powder, dried parsley, and cilantro and toss in some of each to taste)
First, brown the beef. Season with salt/pepper as desired.
Then, chop and add the onion. (Poor Moonie. He has little tears on his face from that part.)
Next, add the stewed tomatoes. (“Whee!” Moonie reports from his ride on the can opener.)
Add the little can of tomato paste (optional – and another “whee” opportunity for Moonie).
Add in chili powder and seasoning (this depends on our mood – always a tablespoon or two of cilantro, which Moonie and I both love; around a teaspoon of parsley, onion powder, and cumin; really, whatever you like to taste in sauces is fair game) and simmer for 20-30 minutes, stirring occasionally and adding water if needed.
If you’re feeling extra adventurous like Moonie, add some hot sauce. (I passed, but my adventurous little pal couldn’t resist squirting out a few pretty patterns of Sriracha to add to the mix.)
Add the beans last, simmering and stirring for a few more minutes until they’re nice and warm.
“What do you get if you have a can of 120 pinto beans and a can of 120 kidney beans?” Moonie asked.
“What?” I asked.
“Two farty!” he screamed. “Get it? 240 is too farty!” Then he laughed so hard he rolled off the counter and had to climb back up.
When the beans are all warmed through and the fart jokes have concluded, serve your tasty chili topped with cheese for best results. (“Lots of cheese,” Moonie whispered. “OK, lots,” I whispered back.)