Texas Chili

• 2 lb. ground beef or cubed beef round
• 1 large Spanish onion, diced
• 1 large green pepper, diced
• 1 (2 oz.) can diced green chilies
• 1 (2 oz.) can diced or sliced jalapeno or 3 fresh jalapeno, diced
• 1 tsp. chopped fresh garlic
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. ground cayenne pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. oregano
• 1 (12 to 14 oz.) can diced tomatoes
• 1 (14 oz.) can kidney beans, drained and washed
• 1 1/2 c. good quality chili powder

1. Heat a large, heavy bottomed pot for 3 to 5 minutes with nothing in it.
2. Add ground beef and brown completely, breaking up meat as it browns.
3. (Note:
4. If using beef cubes, add 1/4 cup vegetable oil first.)
5. When meat is completely browned, add in the onion, peppers, garlic salt and pepper and cook until vegetables are wilted.
6. (Do not drain off grease at this time as it adds flavor.)
7. When vegetables are wilted, add in all remaining spices, the diced chilies and jalapenos.
8. Cook and stir for about 8 to 10 more minutes.
9. Add diced tomatoes and kidney beans and reduce heat to low.
10. Simmer for about 1 hour.

ground beef, spanish onion, green pepper, green chilies, fresh jalapeno, fresh garlic, black pepper, salt, ground cayenne pepper, ground cumin, ground coriander, oregano, tomatoes, kidney beans, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799320 (may not work)