Bob'S Beef & Bean Chili

• 1 tablespoon olive oil
• 1 large red onion
• 5 tablespoons chopped jalepeno chilis with seeds
• 8 garlic cloves chopped
• 2.5 pounds stew beef, cubed
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sweet paprika
• 4 tablespoons mole paste
• 1 teaspoon cayenne pepper powder
• 2 28 ounce cans diced tomatoes in juice
• 3 15 ounce cans kidney beans, drained
• 14 ounce beef broth
• 6 pieces of smoked bacon

1. Cook bacon in skillet until brown. Remove and cut into 1/2 inch pieces.
2. Cook beef in the same skillet with bacon drippings into browned. Remove and add to mix with bacon.
3. In the same skillet, add 24 ounces of water to prepare broth from the drippings. Once cooked, separate the broth from the fat and have the broth ready to add to the chili.
4. In the pot you will cook the chili, add the olive oil, the chopped onions. Saute until browned. Add the chopped garlic and the jalapeno peppers with seeds. Saute for an additional 3 minutes. Add the mole paste at this time and gently stir into the onion mixture. Add the spice mixture (chili powder, cumin, paprika, and cayenne) and saute for 3 minutes.
5. Add the beef and stir gently to cover beef and bacon with the spice mixture. Add the tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, covered for first 2 hours and then uncovered until the chili thickens to desired consistency. Stir occasionally, about every 30 minutes.

olive oil, red onion, jalepeno chilis, garlic, stew beef, chili powder, ground cumin, sweet paprika, mole paste, cayenne pepper, tomatoes, kidney beans, beef broth, bacon

Taken from www.epicurious.com/recipes/member/views/bobs-beef-bean-chili-51810101 (may not work)