Thompson’s Chili

This recipe is courtesy of our friend, Brent. I’m not a big tomato fan, so I like to switch out the stewed tomatoes with diced. We also love cilantro, so we usually do two full bunches.

1 C. Black Beans
1 C. Pinto Beans
1 lb ground beef
2 cans of stewed tomatoes large
1 onion
4 -6 cloves of garlic
3-4 TB chili powder
2-3 tsp cumin
1 bunch of cilantro
Salt to taste

From Brent:

Soak beans in lots of water overnight then drain the beans of most of the water. Then add the tomatoes and let it simmer. Cook the ground beef in a separate fry pan, drain the grease and then add this to the beans. Then add the onion, garlic, chili powder, and cumin. I then let this simmer to fully cook the beans and to get the right consistency of soupiness. Once it is ready cut the cilantro, add this in to the soup and let it cook for only a few min. and serve. I like to serve it with some shredded cheese and sour cream. 

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