Southwestern Chili Con Carne

This irresistible recipe is a winter staple, and cheap to make. Add some corn bread and hot apple cider for a delicious chilly weather dinner.
You will need: a sauce pan or skillet, a soup pan, a knife, cutting board, precooked or canned beans, and an appetite.

1. 1-pound ground, cubed, or chopped meat of your choice (or no meat, if you choose)

2. 2 quarts Presoaked and then precooked beans, (black beans or pintos work best)

3. ¼ cup chopped onion

4. ¼ cup chopped fresh garlic

5. 4 rounded tablespoons chili power, or ground anjo chili powder

6. 1 can fire roasted, diced green chili's (mild, medium, or hot, your choice)

7. 1 can whole, peeled tomatoes (plain)

8. 1 can tomato paste

7. Cumin, clove, cinnamon, oregano, salt, and pepper to taste

Brown the meat in a pan and add to the cooked beans. In the same pan without cleaning it, cook the fresh garlic and onions until they begin to caramelize (turn clear.) if not using meat, use butter or oil instead.

Add the cans of tomatoes and chili peppers. Be sure to crush up the tomatoes as you add them.

After this has been simmering for a while, add about a teaspoon or two of cumin, a dash of clove, two dashes of cinnamon, a tablespoon of (whole dried or ground) oregano and salt and pepper to taste.

Turn the heat off or on the lowest setting and allow to meld for 15 to 20 minutes.

(For a delightful treat add a few tablespoons of bakers cocoa powder when it's done cooking for a little molé flavor.)