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Now that's Chili

Now That's Chili


3 lb. ground chuck
2 LBS chuck roast, cubed
2 large onions, diced
1 green pepper, diced
1 can green chilies
2 Small fresh jalapenos
2 cloves garlic, minced
4 cup water
1 can tomato sauce
1 can tomato paste
2 tbs chili powder
2 bay leaves
3 tbs cumin
1 tsp oregano
1/4 tsp coriander
1/2 tsp beaumonde spice
1/2 tsp hot pepper sauce
1 tsp cayenne pepper
1 tbs honey
1/2 tsp mole paste
1 tsp beef bouillon
1 tsp paprika
1/4 tsp white pepper
1 tsp salt
1/2 tsp black pepper
2 tsp corn starch

Heat 1/2 cup olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. Saut=E9 until soft. Remove from oven and reserve. Add another 1/2 cup olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3c water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower heat, cover oven and slow simmer for 2 hours.

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