The Chilli

We made the chilli again tonight. It's kind of our version of cousin Stephen's chilli. Jono especially likes it because he can have it all week long for supper. Tonight he even helped cook this time at this rate by the time he moves from my house he's going to be all ready to make someone a good man with all the cooking, cleaning and house projects he is working on.
Here's the recipe I wish I could share the smell through the computer.
Ingredients:
1 lb of ground sirloin
1 medium onion chopped
1 medium green bell pepper diced about ¼ inch pieces
2 jalepeno chilis chopped and deseeded
1 TBS + 1-1/2 cups beef broth
6 medium cloves garlic, chopped
2 cans (15 oz each) black beans, drained
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes, (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels frozen
¼ cup fresh chopped cilantro
Directions:
1. Cook sirloin with about a 1/6 of the chopped onion.
2. Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and jalepenos continue to sauté for another minute.
3. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20-30 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste and serve with cheese and rice.
We also cook up some extra peppers to make it hotter in a skillet and add to the top. YUM!