spicy three bean chili

since 'miss sandy,' has finally made her way out of the northeast, i felt like it was time to get back into the kitchen and make a nice warm meal. and since we had snow on the ground for the first time this morning, a big pot of chili seemed to fit the bill~


prep time: 10 mins
cook time: 1 hour, 30 mins
ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons cumin
• 1 lb ground beef (80%, 20%)
• 1 can crushed tomatoes (28 oz can)
• 1 cup water
• 1 cup chicken stock
• 1 teaspoon adobo all purpose seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 can kidney beans
• 1 can pinto beans
• 1 can black beans
• 10 sage leaves, chopped
• salt & pepper to taste
• sriracha to taste (i like spicy so i use about 2 tablespoons all together, layer it in slowly while you simmer so you don't overdo it)
• sour cream
• fresh grated cheddar cheese
• tortilla chips

empty all beans into a strainer and rinse with cold water. let them sit and dry while you get things cooking on the stove. cook onions in large pot over medium heat until soft, about 10 mins. add cumin to onions once they're translucent. then, turn heat up to medium high and add beef.  break the beef up with a wooden spoon while it cooks. when the pink is gone, you'll be ready to keep going. add in water, stock, tomatoes and remainder of the seasonings and let it all simmer together for about a half hour. finally, add in the beans and sage and let sit to simmer. check your seasoning every so often and adjust as required. serve with cheese, a dollop of sour cream and tortilla chips.