4 Bean Chili

I love a hot bowl of chili on a cold, wintery Maine afternoon. Served with cornbread and avocado slices- yum! My chili recipe uses 4 different types of beans. You can use any types of beans but I generally avoid black beans for a 4 bean chili because they end up darkening the rest of the beans (especially the white ones) and you don't see the different colors. If you don't have the sopices, you can always substitute a packet of chili seasoning found in the Mexican food section. leave out the meat if you want the vegetarian option. This makes a large pot of chili. And by the way- this always tastes better the 2nd day, after the flavors have had time to develop.

4 Bean Chili

1 lb lean ground beef
1 16 oz can of white canneloni beans
1 16 oz can of dark red kidney beans
1 16 oz can of light kidney beans
1 16 oz can of pinto beans
2 16 oz cans diced tomatoes
1 16 0z can crushed tomatoes
2 small cans diced green chilis
1 green pepper
2 medium chopped onions
4 chopped stalks of celery
4 garlic cloves, minced
5 Tbsp chili powder (more or lass to taste)
2 Tbsp cumin (more or less to taste)
pinch of red hot pepper flakes (more or less to taste)
salt to taste
1 small can tomato paste

1. Brown the beef.
2. Add all ingredients except for tomato paste and simmer for an hour. Be sure to drain the beans first.
3. Add tomato paste at the end to thicken. Taste test the seasonings and add more if desired.
4. Optional: Serve with homemade cornbread and sliced avocados.