Pantry Chili by cucinagirl

The ingredients and quantities reflect what I had on hand and can be adjusted as desired.

1 1/3 pounds ground beef 
1 large red onion, chopped
5 cloves garlic, minced
Salt and pepper, to taste
3 Tbsp taco seasoning (See recipe below)
3 Tbsp chili powder
1 can dark red kidney beans, undrained
1 can cannelini (white kidney beans), undrained
1 can fire-roasted diced tomatoes
1 large can whole, peeled tomatoes packed in puree
1 can corn, drained
4 cups beef broth (Mine came from 4 tsp of "Better Than Bouillon" beef base and 4 c. water)
1/2 jar jalapeño peppers
8 oz frozen spinach, thawed
Cheddar cheese, for serving

In a large pot or dutch oven, brown meat over medium heat, breaking up the meat as it cooks.  After a couple of minutes, add onions and garlic.  Season with salt and pepper.  When the meat is no longer pink and the onions and garlic start to become translucent, add taco seasoning and chili powder.  Stir to combine. 

Then add the beans, tomatoes (whole tomatoes should be chopped or crushed by hand, but be careful not to lose the liquid), corn, broth, and jalapeños.  Stir to combine.  Bring to a boil.  Then reduce heat and simmer, uncovered for about 30 minutes, stirring occasionally.  Add more water if it cooks down too much.  Taste about halfway through cooking and adjust seasoning as needed. 

During the last few minutes of cooking, stir in thawed spinach.  Serve topped with shredded cheddar cheese.

Homemade Taco Seasoning

2 Tbsp chili powder
2 Tbsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper

Stir all ingredients until well combined. 
Makes about 6 tablespoons and will keep in a sealed container in the pantry for several months.