Chandra's Mixed Bean Chili

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 12 lbs lean ground beef or 1 12 lbs ground chicken or 1 12 lbs Yve's veggie ground round
• 1 green pepper, deseeded & chopped
• 2 jalapenos, diced
• 2 (28 ounce) cans diced tomatoes, do not drain
• 2 (15 ounce) cans black beans, drained
• 2 (15 ounce) cans dark red kidney beans, drained
• 2 (15 ounce) cans great northern beans, drained
• 2 (15 ounce) cans pinto beans, drained
• 1 tablespoon chili powder (to taste)
• 2 tablespoons cumin (to taste)
• 2 teaspoons cayenne (to taste)
• 1 tablespoon dried oregano (to taste)
• 1 teaspoon sea salt (to taste)
• 1 tablespoon fresh ground black pepper (to taste)

1. In a large soup pot, heat oil.
2. Add onion and garlic,
3. Saute for 5 minutes or until onion is just translucent.
4. Add meat and 1/2 of the spices.
5. Saute until meat is cooked, about 10 minutes.
6. Stir in the jalapenos and green pepper.
7. Cook 3-5 more minutes.
8. Add the tomatoes, beans, and remaining spices.
9. Bring to a strong simmer.
10. Reduce heat to a low simmer and cook for 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
11. Adjust seasonings to taste, cooking 5 minutes between each addition.
12. Serve with your choice of garnishes (cheddar cheese, sour cream, chopped onion, oyster crackers, etc.
13. ).
14. Refrigerate leftovers covered.

olive oil, onion, garlic, lean ground beef, green pepper, jalapenos, tomatoes, black beans, dark red kidney beans, great northern beans, pinto beans, chili powder, cumin, cayenne, oregano, salt, fresh ground black pepper

Taken from www.food.com/recipe/chandras-mixed-bean-chili-247071 (may not work)