• 1 1/2 tablespoons olive oil
• 1 large onion, roughly chopped
• 5-6 cloves garlic, finely chopped
• 12 jalapeno peppers, seeded or unseeded (to taste), chopped
• 1-2 serrano peppers, chopped
• 2 1/2 pounds lean ground beef
• 1 (15 oz) can kidney beans
• 1 (15 oz) can black beans
• 1 (8 oz) can tomato sauce
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 teaspoon cayenne
• Salt & freshly milled black pepper to taste

Method

Sauté the onions, peppers and garlic in olive oil in large, heavy-bottomed pot or Dutch oven until the onions turn golden.

Stir in beef, breaking up with a wooden spoon, and cook until the beef is browned. When done, add all other ingredients to the chili mixture.  You can transfer to a crock pot or continue to cook in the Dutch oven. If using a crock pot, cook for 6 to 10 hours. If staying on top of the stove, cook covered at a strong simmer for about an hour and a half. If more liquid is needed you can add water, beer, ale or red wine. Chili should be 'to taste.'

Contributor: Fred Avin

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