Cooler days are starting to fade, ever so slowly into the memory of winter. Spring will find its way here one way or another. But in the south, spring is a short season, and we are immersed in 100 degree heat far sooner than I care to be.
I saw the white and black beans in my colander and thought they resembled a tuxedo! Maybe it was because the Globes were the last thing on my mind while I was cooking dinner. Either way, they became the backdrop for my chili and namesake of the dish.
Brown a pound of lean beef in a large pot seasoned with salt, pepper, cumin, garlic powder and chili powder. Add diced carrot, onion, corn, 1/2 cup of tomatillo sauce, the rinsed beans and a 15oz can of diced tomatoes.
Cover and simmer, the longer the better, as the spices will marry and infuse everybody further. This is even better the next day for lunch!
midnitechef 
On toast!
xx
I agree! Sloppy Joes 🙂
Tuxedo chilli, lol thats a cool name.
It sounds good, tasty wholesome
I thought it had a nice ring to it 😛 Chili is always a good idea… meat-only, beans-only, or meat and bean they’re all good!