• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 6 cloves garlic, finely chopped
• 2 pounds ground beef
• 1 (4 oz) can diced green chilies
• 1 (4 oz) can jalapeno peppers
• 1 (12 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 6 tablespoons chili powder (or more if you like to breathe fire)
• 1- 1/2 tablespoons ground cumin
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 pound pinto beans, cooked and drained
• Salt & freshly milled pepper to taste

Method

Saute onion in vegetable oil in heavy-bottomed pot or Dutch oven. When onions are translucent, add garlic. Stir for 30 seconds then add ground beef, green chilies, jalapenos, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans.

Bring mixture to the boil.  When boiling, immediately turn down heat to maintain a strong simmer.  Cook for 1 1/2 to 2 hours, covered. Adjust seasoning with salt and pepper to taste.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes

Serves: 6

Contributor: Ed Mays

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