Sunday Night Black Bean Chili

Winter weekends at the lake typically have us arriving back home after sunset. This dinner is fast with an easy clean up. Sunday scaries seem to be a little more comforting with a quick hearty one pot meal to curl up with and watch Audrey Hepburn and William Holden in Sabrina. The perfect way to ease into a new week, David Larrabee style.

• 1.5 lb ground beef
• 1 lb Italian sausage
• 2 onions – chopped
• 2 cloves garlic – chopped
• 1-2 chipotle chili in adobo sauce
• 1/4 tsp cocoa
• 2 tbs chili powder
• 2 tbs cumin
• 1 tbs tomato paste
• 4 oz can diced green chilies
• 1 cup chicken stock
• 2 26 oz cartons chopped tomatoes (Pomi)
• 2 cans black beans
• 1 can pinto beans
• 1 tbs masa mixed with 1 tbs water
• avocado, lime, grilled corn, shredded cheddar, cilantro – to garnish

In a dutch oven, brown Italian sausage and beef. Drain. Set aside.

Sauté chopped onion and chopped garlic until translucent.

Add chipotle chili, cocoa, chili powder, cumin, tomato paste, green chilies and cook 2 minutes.

Deglaze with chicken stock, add meat back in and cook a few minutes.

Add chopped tomatoes, beans, masa (mixed with water) and 1 cup of water. Season with salt and pepper. Simmer to infuse flavors.