BIG BILL'S "WIN OR LOSE" CHILI

Big Bill's

Provided by Bill Wentz

Categories Chili

Time 3h30m

Number Of Ingredients 27

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3 lb 80/20 ground chuck
3 Tbsp vegetable oil
3 c beef broth
2 can(s) pinto beans (15 oz) rinsed and drained
2 can(s) diced tomatoes (14.5 oz) with juice
1 can(s) tomato paste (6 oz)
1 small can of ro-tel tomato sauce (new)
1 Tbsp sugar
1 Tbsp cider vinegar
1 large onion chopped and diced
1 large jalapeno seeded and chopped
1 medium green bell pepper seeded and chopped
1 small can chopped green chilis
4 tsp minced garlic
4 Tbsp chili powder
2 Tbsp chipotle chili powder
3 Tbsp ground cumin
1 tsp thyme
1 tsp oregano
1 tsp black pepper
2 tsp hot cayenne pepper
TOPPINGS
2 c extra sharp cheddar (grated)
1 c sliced pickled jalapeno
1 large fresh jalapeno seeded and diced
1 pt real sour cream
2 Tbsp yellow or white cornmeal (mixed with warm water to form

Steps:

1. In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef(green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.
2. Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. 10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno ENJOY!!!
3. Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness