Homemade Chili

As another cold spring storm rolls in, tonight's dinner fits the bill of hot and filling and easy - chili, made fresh. Since I'm allergic to cilantro and can't stand most canned chili, here's my take on it. Though it does take some time to simmer, it's fast to throw together, even using dried beans. The house smells so good as it cooks. After the beans are soft, you can throw the rest into a crockpot to cook if you like, it takes about 6 hours on low or 4 on high. Make it hotter by adding more cayenne powder or chopped jalapenos.

Chili

2 c. dried beans, any variety (pinto, black, kidney, navy, etc.)
5 c. warm water
1 lb. hamburger
1 onion, chopped
1 4 oz. can chopped green chilies
1 quart canned tomatoes or 2 18 oz cans diced tomatoes
1 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. dried oregano
2 t. salt
1/2 t. ground black pepper
OPTIONAL:
1 t. cinnamon
1 t. cayenne powder

Put beans in a pot and cover with water. Bring to a boil. Turn off heat. Cover, and let sit for one hour. Drain beans. Add 5 c. water. Cover and simmer for 1 1/2 hours until beans are soft. Add water if needed as they cook. They should always just be covered.

Brown hamburger, drain grease. Add browned burger, onion, tomatoes, green chilies, and spices to beans. Cover and cook for 3 - 4 hours, stirring occasionally. Salt to taste and serve with corn chips, sour cream, green onions, cheddar cheese, salsa, etc.