From the menu of: Fayetteville Senior Center

A. Nancy Meaders, president and chief executive officer of Fayette Senior Services, sent us this recipe, a collaboration between chef Bonnie Kanofsky and sous chef Pedro Cruz. Each came to the table with their own chili recipe and the resulting hybrid is the recipe you see here. The refried beans, added towards the end of the cooking, thicken the chili. If you want a thinner consistency, add water until you reach the consistency you prefer.

This chili is generally served twice a month, but you have to be a member of the Life Enrichment Center, or a member’s guest, to enjoy the food at the cafe where this chili is available for $1.50 a bowl. The menu for the cafe is posted on the center’s website.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Fayetteville Senior Center’s Chili

Hands on: 25 minutes

Total time:

Makes: 15 cups

3 pounds ground beef

1 tablespoon vegetable oil

1 medium onion, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 tablespoon crushed garlic

2 (15-ounce) cans diced tomatoes, do not drain

1 (10.5-ounce) can low-sodium beef broth

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon fajita seasoning

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

2 teaspoons Cajun seasoning

1 teaspoon salt

1 teaspoon black pepper

1(28-ounce) can refried beans

Sour cream, shredded cheddar, slivered green onions, for garnish

In a large stockpot, brown ground beef over medium heat until cooked through.

While ground beef is cooking, in a medium saucepan, heat vegetable oil over medium –high heat. Add onion, yellow pepper, green pepper and garlic and cook until vegetables are translucent, about 5 minutes.

When ground beef is cooked, drain all fat and return beef to pot. Add sauteed vegetables, diced tomatoes, beef broth, chili powder, paprika, fajita seasoning, garlic powder, onion powder, cumin, Cajun seasoning, salt and pepper. Simmer on low heat for 2 hours. Add refried beans and stir to combine, then cook 30 minutes more. The beans will thicken the chili. Serve hot. Garnish with sour cream, cheese and green onions if desired.

Per 1-cup serving: 342 calories (percent of calories from fat, 55), 22 grams protein, 18 grams carbohydrates, 5 grams fiber, 21 grams fat (8 grams saturated), 68 milligrams cholesterol, 532 milligrams sodium.