Chili that will knock your socks off (depending how hot you make it)

I always double the recipe and add a can of whole tomatoes that I tear up with my fingers. Corn would be a nice addition also.

Beef and Bean Chili (by Whole Foods)
Serves 4
This is good all-around beef chili, with just the right balance of spices and quick enough for a simple
family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with
grated cheddar cheese and salsa fresca for a festive touch.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 pound lean ground beef
1 (15-ounce) can tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
Sea salt
1/2 cup chopped cilantro
Hot pepper sauce, to taste (optional)
Method
In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes,
stirring frequently until onions are translucent.
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add
ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer,
cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
Stir in cilantro and hot pepper sauce, if desired.
Nutrition
Per serving (12 oz/345g-wt.): 370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 32g protein, 34g
total carbohydrate (11g dietary fiber, 1g sugar), 60mg cholesterol, 170mg sodium