(This makes a lot. What’s left over can be cooled in the refrigerator, then put into resealable plastic bags and frozen.)
1 pkg. black or red beans, soaked overnight or 2 cans canned beans (red and black can be mixed).
1 can diced tomatoes.
1 sm. can tomato sauce.
1 lb. ground beef (variations: steak, cut into 1/2 inch cubes; venison, prepared similarly).
1 med. onion, chopped.
1/2 doz. med. mushrooms, sliced and quartered.
1 bell pepper (I used 1/2 bell pepper and 1 Italian pepper today).
2 cloves garlic, minced, or equivalent dried garlic.
1/4 cp. olive oil.
2 tbs. chili powder or more to taste.
1/4 tsp. rosemary.
1/2 tsp. basil or more to taste.
1/2 tsp. freshly ground black pepper (all together now) or more to taste.
1 dry, crushed habanero pepper if available or hot pepper flakes to taste.
2 cps. water, approximately.
dash of salt.
Saute vegetables and garlic in oil. When onions are translucent, add beef and brown over medium heat until thoroughly browned.
Add chili powder.
Add tomato and sauce.
Add beans and enough water to cover and remaining spices.
Cover pot and bring to boil over medium heat.
Simmer approximately two hours. Taste and adjust seasoning as needed.
Serve with freshly chopped onion, grated cheese, pickled halapeno pepper slices for garnishes.
(Aside) I’m planning to serve it with these hushpuppies.