SWEET & SOUR CHILI

Here once again is the result of venturing into my pantry and refrigerator for the makings of 'what's for dinner tonight?'
Hamburger meat, red bell peppers and fresh cilantro made their selves known to me from the depths of the fridge.
A savory sweet onion beckoned from it's woven bowl atop the table on the lazy Susan.
The pantry served up chicken broth, my home-canned summer salsa, black beans, corn, tomatoes, sugar and vinegar; whilst visions of sweet and sour danced in my head.
So with my wooden spoon in hand and favorite apron adorned I settled in for one of this long winters favorite activities...whipping up a large pot of soul satisfying chili. Why don't you join me?

1 lb ground round
1 tablespoon olive oil
1 cup sweet onion, chopped
1 cup red bell pepper, chopped
4 cups chicken broth
1 1/4 cups salsa
2 (15 oz.) cans black beans (rinsed and drained)
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes, undrained
sugar and vinegar to taste (a couple tablespoons of each or less-to your liking.)
1/4 cup chopped fresh cilantro
sour cream
Heat olive oil over medium heat in large pot. Add ground beef, onion and bell pepper and saute, stirring to crumble, until meat is no longer pink. Drain off any fat.
Add chicken broth through tomatoes, stir well to combine. Add sugar and vinegar to taste, relying on your taste buds to speak to you when the right flavor shows itself.
Cover and simmer for 20 minutes, stirring frequently. Add cilantro, reserving some for garnish. 
To Serve: Ladle into bowls. Top with a dollop of sour cream and a sprinkling of cilantro. Serve with my LITTLE BITS OF SUNSHINE which you can find the recipe for here in my blog.

"Chili represents your three stages of matter: solid, liquid, and eventually gas."~Roseanne

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