Chili: A Burning Good Time

Well tonight I thought I'd whip out my chili for dinner to prepare for a souper month:) It did not turn out well. I thought the chili had been simmering on low for a half hour...it was on HIGH! The smell was revolting:( Luckily I had enough of the ingredients to make a second batch, though it was somewhat difficult because I had a different can of tomatoes to use. Anyways all is good, here is the recipe:

Michelle's Cook Off Winning Chili

1 lb ground beef

1 c diced onion

1/2 c diced green onion

1 jalapeno, minced (I keep the seeds and rib in, but you can take it out)

2 garlic cloves, minced

1 (14.5oz) can tomato sauce

1 (10.5 oz) can diced tomatoes and chilies

2 Roma Tomatoes, diced

1 (14.5 oz) can pinto beans

1 (14.5 oz) can red kidney beans

2 c beef broth

1 T hot sauce (I like Franks)

1 T worcesterchire sauce

1 T dried parsley

2 T chili powder

3 T cumin powder

1 T Montreal Steak Seasoning

salt and pepper to taste

Brown ground beef on medium heat,(about 5 min) until almost fully coooked. Add onion and green bell pepper (about 5 min) until transluscent. Add garlic and jalapeno, cook for about a minute. Add tomato sauce, tomato and chilies, tomatoes, pinto beans, kidney beans, broth, hot sauce and worcesterchire sauce. Bring to a boil on high, add parsley, chili powder, cumin powder, Montreal Steak Seasoning and salt and pepper. Turn to medium low and let simmer for an hour, covered stirring occasionally. Uncover and cook for another half hour on medium, stirring frequently or until chili is to the consistency you like. Adjust seasonings if needed.