Lori's Flexible Chili

I got this mild chili recipe from my mom, and its changed even since then! I seem to make it a little different every time. The only rule was to always use at least 3 cans of beans, with the one staple being chili beans for flavor. You can also add in anything else you want: corn, garbanzo beans, etc. Here is how I (usually) make mine! Please note that the seasonings are an estimate.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 1 pot

Ingredients

• 1  lb ground beef (or turkey)
• 1  onion, chopped
• 1  green pepper, chopped
• 1 (15 1/2ounce) can black beans
• 1 (15 1/2ounce) can chili beans
• 1 (15 1/2ounce) can dark red kidney beans
• 1 (14 1/2ounce) can diced tomatoes
• 1  tablespoon Worcestershire sauce
• 1  teaspoon  dried chipotle powder
• 4  tablespoons chili powder
• 2  tablespoons black pepper

Directions

1. In a 2 qt sauce pan, combine meat and onions.
2. Brown meat.
3. Add in green pepper, half of chili powder and half of black pepper. Cook for additional 2 minutes on high.
4. Add in all beans and tomatoes. Stir together.
5. Add in Worcestershire sauce, chipotle chili powder, rest of chili powder, and rest of black pepper.
6. Bring to a boil, cover and reduce heat to low.
7. Cook for 20 minutes.
8. Serve with any garnishments you choose. (Mine are corn chips, shredded cheese and sour cream!).