Jalapeno Chile

• 2 cans stewed tomatoes
• 1 can corn
• 1 can diced jalapeno peppers
• 1 small can chicken broth
• 2 cans Brooks chili beans
• 1 small can tomato paste
• 1 onion
• 1 ea. red, green & yellow pepper
• 12-16 cloves garlic
• 1-1.25 lb ground beef
• 1 tbsp cumin
• 1 tsp oregano
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• salt & pepper

1. Crush the 2 cans of stewed tomatoes and put in a large mixing bowl. Drain the beans and corn and add to the tomatoes. Add 2 tbsp of tomato paste and stir.
2. Chop onions and yellow, red and green pepper (save about 1/4 onion until later) and saute in a pot for about 5 min. Add 6-8 cloves garlic (minced or crushed), cumin,chili powder, and oregano. Saute another 2 min. Add the tomato sauce prepared above to the saute. Bring to a low boil then simmer.
3. Lightly brown the meat in a separate pan with cayenne pepper and 6-8 cloves garlic (minced or crushed). Simmer on low with drained jalapeno juice for a few more minutes. Add meat mixture to the pot with tomatoes. Add salt and pepper to taste and mix well. Simmer in pot for 30 min (or switch to slow cooker). Add diced or chopped jalapenos (remove seeds to make it less spicy) and simmer for another 30 min. Add remaining uncooked onion for texture and stir well.

tomatoes, corn, jalapeno peppers, chicken broth, chili beans, tomato paste, onion, red, garlic, ground beef, cumin, oregano, chili powder, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/jalapeno-chile-50071043 (may not work)