Red White and Blazing Chili - An Independence Day Favorite!

Red White and Blazing Chili

Ingredients:

1 pound ground beef (optional--leave out for non meat-eaters or those looking for a more figure friendly meal)
1 tbsp vegetable oil
2 cans red kidney beans (drained)
2 cans diced tomatoes (1 drained, one with liquid)
2 cans white beans (drained)
2 cans refried beans (drained)
2 jalapenos (cleaned and chopped--use one for those who prefer a slightly less spicy experience)
2 red bell peppers (cleaned and chopped)
1 small onion (chopped)
1 clove minced garlic
1/2 teaspoon hot sauce
1/2 teaspoon Cajun spice
salt and pepper to taste
blue tortilla chips
sour cream, to taste
shredded cheese, to taste

Directions:

Brown and drain ground beef. Meanwhile, in a deep, non-stick stockpot, heat vegetable oil over medium high heat. When oil shimmers, add chopped jalapenos, bell peppers, garlic and onions. Stir until slightly browned.

Drain one can of the diced tomatoes, add both. Stir tomato and pepper combination until all brown bits are off the stockpot and in the chili. This step gives a lot of flavor and makes clean up afterward a lot easier.

Add hot sauce, Cajun spice, salt and pepper. Add drained kidney beans and drained white beans. Cook and stir frequently until all ingredients are incorporated and liquid is bubbly. Stir in ground beef.

Reduce heat, cover and simmer 10 to 20 minutes. I always use this time to clean up the dishes used while chopping and to set the table. The fewer the after-dinner dishes, the more fun the party!

Turn off heat. Add refried beans a little at a time, stirring constantly until chili is thick and smooth.

Serve in individual bowls with the tortilla chips arranged vertically, tip side up, around the inside edge of the bowl. The effect will look like a crown. Guests can top with sour cream and shredded cheese. This is a fairly spicy recipe, so I recommend having plenty of the sour cream and cheese on hand and pairing it with a non-acidic beverage.