Penzey's Refried Bean Chili

This is the second recipe I have tried from Penzey's spice catalog.  The first recipe was Chocolate Chip Cookie Dough Pie.  It came out delicious and I have made it a few times since.  In a following catalog, I found this recipe.  I make a very basic chili.  I've been looking for a new recipe to give my chili something exciting.  I was very intrigued by the recipe because it calls for refried beans.  This may sound gross to some, but we really enjoy refried beans.

Penzey's Refried Bean Chili

Well, I made Penzey's Refried Bean Chili last week.  I really wanted to love this recipe.  However, it was just alright.  It had a good flavor but I don't think I'll make it again.  I like my basic chili recipe more.  Also the title of this post should maybe changed to "Beans Beans the Magical Fruit."

Although I was not a huge fan of the recipe, I was excited that we were able to use all of the following ingredients that we made:  salsa, beer, garlic, canned diced tomatoes

I changed the recipe slightly.  I also cut it down to make a smaller amount.  Click here to see the original recipe.  I give the recipe 2 cookies because I will not make it again.  However, it had a good flavor.

Ingredients
1 lb. ground beef
1 onion chopped
2 Tbl. chopped garlic
2 Tbl. chili powder
1 Tbl. ground cumin
1 15 oz. can ranch style beans
1 16 oz. can refried beans
1 16 oz. can kidney beans
1 cup salsa
1 can diced tomatoes
1 12 oz beer
1 lime (just the juice)
sour cream (optional)

Directions:
In a large pot, cook the ground beef, onion, garlic and spices over medium high heat until the meat is browned and the onion is tender. Drain beef mixture and return to pot.  Stir in the beans, salsa and beer or beef broth, and diced tomatoes, stir well, turn heat to low and let simmer until thickened and the flavors have melded, 1-2 hours. Stir in the lime juice just before serving. To serve, ladle the chili into bowls and garnish with sour cream, if desired.