Chili with Kidney and Pinto Beans and Jalapenos

For the last couple of weeks, there has been a lot of talk around Gather about chili, which is one of my favorite foods. I have a lot of tomatoes and jalapenos to use up, so chili (with no surprise) found its way onto my menu for this week.

My jalapenos this year have quite the kick so I only added two of them.

1 lb lean ground beef
1 onion, chopped
2 fresh jalapeno chiles, seeded and chopped
about 2 T chili powder
1 t each: garlic powder and cumin
salt to taste
3 large fresh tomatoes, cored and roughly chopped
1 cup each: cooked red kidney and pinto beans

In a large pot or Dutch oven on medium high heat, add beef. Cook til beef is brown. Stir in onion and jalapeno, cooking about 5 minutes. Stir in seasonings.

Increase heat to high; stir in remaining ingredients. Reduce heat to medium low, cover and simmer about an hour or however long you like, stirring often. Note: If tomatoes don't "give up the juice" right away, add a cup of beef broth or tomato juice.

I served the chili with oyster crackers.http://media-files.gather.com/images/d389/d956/d745/d224/d96/f3/full.jpg

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