Chili

Evey one knows today is the big day - Super Bowl Sunday! We are going to a friends house to watch the game. No game is complete without a big bowl of Chili. I combined several recipes I had to come up with this version. I made this yesterday so the flavors could do their thing. I'm also making stuffed sweet and jalapeno peppers and a Black Bean and Corn Salsa. Let's get this party started (as my favorite 5-year old granddaughter says)!!

• 2 tablespoons extra-virgin olive oi
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 poblano pepper, diced
• 3 28-ounce cans beans of your choice (try a combination of beans: kidney, cannellini, and black beans, pintos, etc.), drained and rinsed
• 2 14.5-ounce cans fire-roasted diced tomatoes, with liquid
• 1 16-ounce can tomato sauce
• 1 can water 
• 2 jalapenos, seeded and minced
• 2 tablespoon good-quality chili powder
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Salt and freshly ground pepper to taste

Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent.

Add the garlic and sauté until the onion is golden.

Add the remaining ingredients. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.

Taste and adjust the seasonings as necessary. I like to make my chili the day before we plan on eating it so the flavors marry. If you don't have time for that give it at least a few hours. If it's too thick add a little more water or broth. Serve in individual bowls, garnished with any of the following: cheese shreds, fresh chopped onion, scallions, pickled jalapenos, sour cream and/or cilantro.