Brrr. Cold enough out there for you? How does a steaming bowl of chili sound?
I’ve had this recipe for years – so long the recipe card has yellowed and the ink has faded. But I haven’t changed it one bit. I love the texture, the taste, the tempting smells that travel around the house as it simmers.
I’ll say up front: If you don’t like beans in your chili, look elsewhere. But if you do, this one has plenty. In fact, it has two kinds – red kidney beans and garbanzo beans, or chickpeas, if you will.
Not only are there two kinds of beans, there are two kinds of meats: ground beef and smoked sausage.
No more two-of-a-kinds, just the typical seasonings and other ingredients – onions, tomatoes, chili powder and cumin, to name a few.