chili

Welcome to Soup Month, here at the GD kitchen. 
I know, I know.  We just got finished with another themed month but bear with me.  I have an infant and I'm looking for lots of easy recipes that I can prep quickly!
Sooooo, this month is a whole month of soups.  When I thought about doing this before the baby came, I doubted whether or not I could fill a whole month with new soup recipes. 
I was mistaken.
This is just a glimpse into the soup world so stand by for more soups and stews later on this year!
Enjoy!

Chili

Serves a ton!

Now, again, I like my food spicy, so I would say this is medium-high on the spicy meter....watch out!

2 pounds ground beef
2 onions, diced
4 cloves garlic, minced
1/2 cup chili powder
1+ tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon paprika
1/2 tablespoon salt
1+ teaspoon cayenne pepper
2 tablespoons brown sugar
8 ounces tomato sauce
1 can red kidney beans, drained and rinsed (optional)
2+ tablespoons masa

Brown the beef in a deep Dutch oven over medium heat.  Add onions and garlic and saute until golden brown and tender, about 7 minutes.
Add all spices and sugar and toast lightly, about a minute.
Add tomato sauce, 2 cups water and beans, if using.  Simmer for about 30 minutes, until thick.
Add 1/4 cup hot water to the masa; stir and add to the chili.  Simmer an additional 15 minutes or until desired consistency is reached.
Serve with Fritos and Mexican-style shredded cheese....enjoy!!