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bobby, this ones for you(only leave out the beans)
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic minced
1 can chopped tomatoes
1 pound ground chuck
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
i can tomato puree
1 can chopped jalapenos
2 cans (19 oz each) kidney beans
heat the oil in a dutch oven or stock pot over medium heat. add onion and bell pepper and cook until onion is translucent. add garlic and saute for one minute. raise the heat to medium high and add the gound chuck,chili powder and cumin. stir and cook until meat is browned, about 10 minutes.(if the meat renders a lot of fat, drain the meat mixture) add the tomato puree , the can of tomatoes and the cans of beans, if you are using beans. stir until blended. turn heat to lowest setting and let the chili simmer for a while. if the chili is too thick for your liking, you can add more tomato puree or water until you get the consistency you prefer. you can also add more cumin and chili powder if you like your chili super hot. for those who prefer less of a punch to their chili, leave out the canned jalapenos and reduce the chili powder to 1 tbsp. and the cumin to 2 tsps.
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