Here at The Guy Corner NYC, we appreciate simplicity. Like, for example, chili and anything associated with the making of great chili. The thing is, nobody—or at least  very few people—carry around their chili spices everywhere they go. (If you  do, we salute you.) The cold weather here in the North East will soon be upon us. You might be somewhere watching football that doesn’t have all the chili spices you  normally use and that won’t do. So, just in time for the game, we’re serving up a chili recipe you can make  anywhere. Because you can make it your own.

Ingredients:

1 cup dried kidney beans
1 tablespoon vegetable oil
2 cups chopped onion
1 chopped green pepper
1 pound ground beef
2 cups chopped tomatoes
1 6-oz. can tomato paste
3 tablespoons chili powder
1 tablespoon cider vinegar
1 teaspoon minced garlic
1 teaspoon oregano
½ teaspoon pepper
1 bay leaf

Directions:

1. Add beans to 3 cups water in saucepan.  Bring to boil and cook for 2 minutes.
2. Take saucepan off heat and allow beans to set 1 hour.
3. Return beans to heat and simmer until tender, adding water if needed, for approximately 1 hour.  Drain and set aside.
4. Heat oil in large skillet over medium-high heat.  Add onion and green pepper and cook until onion is translucent.  Add ground beef and brown.  Drain fat.
5.  Add beans and remaining ingredients to skillet.  Bring to a boil.  Reduce heat and simmer for 1 ½ hours.  Stir occasionally.  Remove bay leaf before serving.