This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise unkind but tangy and with some authority. I prefer to use canned baked beans rather than kidney beans. For this reason the beans should be added toward the end of the cooking cycle.
2 lbs. of lean chuck (ground)
1 medium onion, minced
1/8 cup minced jalapeno peppers
1 fresh green pepper
1 Tbsp. salt
1 Tbsp. Coleman's mustard
1/2 Tbsp. chili powder
1 Tsp. cumin
2 Tsp. powdered garlic
2 lbs. crushed tomatoes
1 lb. baked beans
In a skillet, saute meat, onion and pepper over medium heat. Mix dry ingredients together and add to meat; cook, stirring frequently, until meat is browned.
Put into stock pot and add crushed tomatoes.
Cook slowly over low heat until peppers and onions break down (4-8 hours) - stir occasionally.
Add beer if concoction becomes dry (depends on meat).
Add beans just before serving.
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