Chili Con Carne And Beans

• 1 1/2 to 2 lb. ground round or chuck
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, chopped
• 1 (16 oz.) jar mild Ortega or Chi Chi's salsa (hot for spicier chili)
• 1 (14 1/2 oz.) can diced tomatoes
• 1 (15 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 pkg. Frank's chili powder
• 1 tsp. salt
• 1 tsp. crushed red pepper
• 1 tsp. cumin
• 1 tsp. cinnamon
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. parsley
• 1 tsp. tarragon
• 1 tsp. allspice
• 1 tsp. ground black pepper
• 1/4 tsp. ground cloves
• 1 Tbsp. brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 can light kidney beans
• 1 can pinto beans

1. Brown meat.
2. Drain fat; reserve 1 tablespoon.
3. Saute onion, green pepper and garlic in fat.
4. Put meat and onion mixture in large pot.
5. Add all ingredients except beans.
6. Rinse salsa jar and cans with water and add to pot.
7. Bring to boil.
8. Cover and simmer 1 hour.
9. Add beans and simmer 15 minutes more.
10. Add more water if needed.
11. Serve with tortilla chips.
12. Top chili with chopped onions and grated Cheddar cheese.

ground round, onions, green bell pepper, clove garlic, s salsa, tomatoes, tomato sauce, tomato paste, salt, red pepper, cumin, cinnamon, paprika, oregano, parsley, tarragon, allspice, ground black pepper, ground cloves, brown sugar, worcestershire sauce, light kidney beans, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341763 (may not work)