It's That Time of Year Again

With the temperatures dropping all over the country, I figure it's a good time to post my recipe for T-Rev's Stiff Willi Chili w/ Beans:

1 1/2 lbs. ground chuck
1 small yellow onion, diced
1 small green bell pepper, diced
14 1/2 oz. can diced tomatoes
29 oz. can crushed tomatoes
2 cloves garlic, minced
1 1/2 tsp. Worcestershire sauce
1 can pinto beans (15-16 oz.), drained
1 can black beans (15-16 oz.), drained
8 tbsp. (half-bottle) T-Rev's Stiff Willi Chili™ Spice Mix
Salt to taste

DIRECTIONS
Add 2 tbsp. oil to large pot and cook onion and pepper on low heat until soft. Brown beef in same pot and add tomatoes, Worcestershire sauce, garlic, beans and spice mix. Simmer for at least 1 hour (2 is ideal), stirring occasionally. Taste for seasoning and serve topped with shredded sharp cheddar cheese and sour cream.

One thing I've started doing lately is adding a cup of chicken broth to my batches after I've taken the chili off the heat. Mix thoroughly and let sit for 30 minutes before serving. Adds a nice, smooth flavor and gives the chili a bit more gravy consistency. And be sure to kick up the heat with a little T-Rev's Stiff Willi Chili Pepper Sauce if you like a little more punch!