Laurie's Chili

I made up this recipe the other day for a football game meal. My team lost but the chili is a winner. This dish can easily be meaty or vegan !! And the making it ahead only helps the flavors marry :-)

Ingredients
2 chopped onions
4 cloves smashed garlic
2 tbsp. olive oil
1 lbs, grass fed beef
1 tsp. chipotle powdered chili
1 tsp cumin seeds
1 tsp dried basil
1 tsp dried oregano or 3 sm fresh sprigs
1/4 tsp red chili flakes ( more if you want it hotter)
1 tsp sweet paprika
1/2 smoked paprika
1 to 2 roasted bell peppers, chopped
1 pint stewed tomatoes
1 16 oz.can black beans
1 16 oz.can kidney beans

Saute the onions and garlic in the olive oil, as they begin to soften add the herbs and spices.

If this is meaty chili, add the meat once the onions are soft.

Cook until the meat is no longer pink, stir to keep it from burning on the bottom.

Add the stewed tomatoes, beans, roasted bell peppers. If this is vegan chili, you could add another can of beans, maybe pinto for variety.
Turn down the heat and allow to simmer for an hour. Stir occasionally to be sure it's not sticking to the bottom. You can add more stewed tomatoes if it is too thick or let it cook longer if it is too soupy. Salt and pepper to taste.

Serve with tortilla chips, fresh avocado or guacamole, grated cheddar cheese, hot sauce and fresh chopped cilantro or sour cream (not pictured).