Chili To Warm You

"Blue Corn Maiden" by Ken Lomahaftewa

This is quick, easy and so good...I made it in NM, where you can actually get decent chili peppers, and it was fabulous.

• 2 14-oz. can chili beans in red sauce
• 1 14-oz. can black beans
• 2 14-oz. cans petite diced tomatoes with green chilis (RoTel or any other brand)
• 1 28-oz. can seasoned diced tomatoes (I use Dei Fratelli)
• 2 28-oz. cans crushed tomatoes (any brand)
• 1 16-oz. pkg. Morningstar Farms Meal Starters Ground Beef Crumbles Substitute
• 2 large onions, chopped
• 2 jalapeno peppers, chopped, or chipotles (roasted jalapenos), if you're lucky enough to have some or make some
• 2 cloves garlic, crushed
• 1 teaspoon (+/-) crushed dried red chilis (not for the faint of heart - let your palate be your guide -- skip if you're timid)
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon brown sugar or honey
• 2 tablespoons corn flour (masa harina) -- you can skip this, but it makes it thicker
• 1 tablespoon dried cilantro (or a bunch of fresh)
• 1 tsp. sea salt (or more to taste)

Very easy. Just dump everything in a big enamel pot, bring to boil and let simmer on Low for 2 hours, stirring frequently. Or, cook all day in a crock pot in the Low setting.

Serve with cornbread, sour cream, shredded cheese (any kind you like), and oyster crackers. 

For the best cornbread EVAH, follow the recipe on the side of the cornmeal box, but add 2 tablespoons of honey and one tablespoon olive oil. (If you're from the South, this is heresy, but I'm telling you, it's good.)