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!