Chili

2 pound ground beef
Salt and fresh ground pepper
2 onions chopped
4 garlic cloves
1 can black beans
1 can pinto beans
1 can kidney beans
2 cans green chile's diced
1 can crushed tomatoes
¼ cup taco seasoning or a packet of fajita seasoning
2 cups chicken broth
2 tbsp lime juice, fresh or bottled
2 tsp Tabasco sauce or hot sauce

In a large skillet brown ground beef on medium high heat, then toss in the onions and garlic and sprinkle with Salt and ground pepper then cook for 5 minutes until onions are tender. In a large pot toss in all the beans, chile's, tomatoes, seasoning, lime juice, Tabasco sauce. Add beef mixture and bring to a boil. Reduce the heat to low and let simmer for 40 at the minimum. For me chili is best when simmered for several hours.

Note:This can be made in the morning and let simmer during the day. Those who like crock pots this will work fine. Add water if you feel its to thick. Warm tortillas with lots of toppings works will with this chili and gives you a variety. If you like to all fresh ingredients here is an alternative way; In a blender toss in about 5 tomatoes, 2 chile's lime juice and the garlic. Blend them combine everything into a large pot. I sprinkle fresh cilantro on top however, it is not necessary. Some toppings are cheese, lots of it. Chopped onions or tomatoes.