Our Favorite Chili

My husband and I aren't big fans of the winter time. Brushing snow off the car, getting dark at 5pm, bundling up, wrestling C to the ground to get him in his snowsuit that he knows will inhibit his every move. However, there is one thing that gives us something to look forward to during the cold winter months...a nice warm bowl of chili.  I never liked chili until I met my husband, and it took some begging and pleading before I started making it on a regular basis and now I am hooked.  We've tried beef chili, turkey chili, white chicken chili and even loaded it with different kinds of beans. (Diaper duty was not fun the day after that meal so we're limiting the beans for now). Although we always like to try a new variety, this one is our absolute favorite.  It's your basic chili, full of flavor, a little bit of beans, and lots of colorful peppers.

Now THIS is something we can get excited about!

Beef Chili

1 lb. ground beef

1/2 cup diced onion

2 stalks celery, diced

1 1/2 cups peppers (combo of green, red, yellow or orange)

2 cloves garlic, minced

2 1/2 T. chili powder

2 t. oregano

1 t. cumin

1 t. basil

1 t. marjoram

1 14 oz can pinto beans, drained and rinsed

1 28-oz can diced tomatoes, undrained

3 T. tomato paste

1 T. lime juice

2 t. worcestershire sauce

1 cube beef bouillon

1 cup beef broth

1/2 t. sugar

salt and pepper to taste

Optional toppings: cilantro, cheese, avocado, sour cream

Cook beef and veggies in a large stockpot over medium-high heat. Add garlic, chili powder, oregano, cumin, basil and marjoram and sauté for 1 minute. Add remaining ingredients and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes or longer to allow flavors to blend. Spoon chili into bowls and serve with toppings.