Black Bean Chili

Photo -- Black bean chili and cornbread.

A little improvised, with help from Better Homes and Gardens New Cookbook.

Soak 1/2 cup dry black beans overnight, or: boil for two minutes and let stand an hour or so.

Saute half an onion and two cloves of garlic in some olive oil.

Add a pound of ground beef and a little salt — brown.

Put beef, onion, garlic, into pot with beans, 8 oz tomato sauce, 16 oz diced tomatoes (with their juice), maybe 2 tablespoons chili powder, a dash of cayenne, and a little black pepper.

Simmer several hours, covered. Uncover for the last fifteen minutes or so, if you want it a little thicker.

This is the first time I’ve ever made chili, and it might be the best I’ve ever tasted. Or maybe it’s just because I don’t like green peppers or kidney beans.

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