MCGDawg chili (via Keef)

[Todd]

2 pounds ground beef or venison (I'm subbing in half pound of ground pork)

1 large white onion, chopped

1 green pepper, chopped

1 jalapeno
4 tablespoons chili powder

3 tablespoons garlic powder

2 tablespoons cumin

Salt and pepper, to taste

2 (14-ounce) can diced tomatoes

2 (14-ounce) can tomato sauce

1 (14-ounce) can red kidney beans

1 (14-ounce) can pinto beans

Water or beer

Brown the ground beef/venison and drain fat, grease. Add diced onions and green peppers to pot and cover. Stir often. Add chili powder, garlic powder, cumin, salt and pepper, to taste. Once veggies soften, add tomatoes, tomato sauce and beans. Stir well and add some water or beer to thin it out to desired consistency. Bring to a boil, then reduce heat and let simmer for 1-2 hours, adding more spices as needed to taste. If it's too thin, stir in a little sifted flour to thicken. Serve with crackers, grated cheese, sour cream and hot sauce on the side. Makes 6-8 servings. Easily doubled for a crowd.

Be careful with the tomato sauce. I'd add in a half can at the time. You can always add more, but you can't take too much of it back. If you are a bean head, more beans are fine, too, I add a little brown sugar and some cayenne pepper, too, but it really doesn't necessarily need it.