Tex-Mex Chili

Ingredients

• 0.12 tsp ground allspice
• 2 tbsps chili powder
• 0.12 tbsp ground cloves
• 2 tbsps ground cumin
• 2 tsps ground oregano
• 1 tbsp olive oil
• 1/4 cup coriander
• 1 cup chopped onion
• 1 cup chopped green pepper
• 28 oz tomatoes with green chilies
• 15 oz tomato puree
• 1 jalapeno pepper
• 15 oz ranch style beans
• 6 tsps packed brown sugar
• 1 lb extra lean ground beef

Directions

1. Remove seeds and trim off entire jalapeno membrane (white and slivery part) or if you prefer your chili hotter, clean jalapeno and grate on a small grate or microplane.
2. In a large Dutch oven or large, heavy saucepan, heat the oil, and sauté the onions, garlic, green pepper, and jalapeno pepper until they are softened.
3. Add the ground meat, and cook through.
4. Add the coriander, cloves, allspice, oregano, brown sugar, chili, cumin and cook briefly until fragrant.
5. Add tomatoes (and puree), and beans. Bring the chili to a boil, reduce the heat, cover the pan, and simmer for 30 minutes.
6. Serving over brown rice will make this even more filling. You can also add cheese and sour cream.
7. Note: I often cook ground beef in advance and freeze it with the chopped vegetables in zipper close bags. Then I throw everything into the crock-pot (still frozen), and let it cook all day. Freezing seems to change the consistency of the vegetables (soggy), but in a chili that really isn't a bad thing (no need to sauté)!