Three Bean Chili

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Three Bean Chili

You might wonder why we are eating chili in the heat of the summer?  Why, you ask, when it has been hovering around the mid-90's?  Well, we had one day of perfectly pleasant weather, and we had a sudden craving for chili.  That delectably simple dish to make, full of beans and beef, the ubiquitous absorber of all kinds of vegetables and meats.
We like our chili with a bit of everything, with an assortment of beans, accented by the sweetness of corn.  We like it with beef, turkey, or chicken.  We have never tried lamb or buffalo, but that doesn't mean that one day you won't see those featured here.
We paired the chili simply, with a nice Black Russian Bread Roll, which we procured rather than made.  Being a bit lazy this summer, one self-made dish per meal is fine with us.

Recipe
Three Bean Chili
1 lb ground beef
1 TBSP oil
3 TBSP + 2 TSP chili powder
1 onion, chopped
2 TSP ground cumin
1 28 oz can crushed tomatoes (We like Cento)
3 cups beef stock
1/2 TSP dried oregano
1 15.5 oz can navy beans, rinsed and dried
1 15.5 oz can pinto beans, rinsed and dried
1 15.5 oz can kidney beans, rinsed and dried
1 15.5 oz can of corn

Heat the oil in a pot and add the onions until the onions are translucent.  Add the cumin and cook for about 1 minute.  Brown the beef in the pot.  Stir in tomatoes, stock, and chili powder.  Simmer for about 30 minutes.  Add the beans and corn and simmer partially covered for about 20 minutes.

Now it's time to sit back and lounge around while sipping on a nice bowl of hearty chili.  Perfect for a movie evening, or for retreating to a comfy corner to read while noshing.  Enjoy!