Angeline Chilli

INGREDIENTS 2 lbs ground beef 2 cups chopped onion 1 cup chopped green bell pepper 2 coves garlic, minced In a large pot, brown all above ingredients, and drain excess fat. (For a thicker consistency, I will take 1/2 of the Onions and peppers, food process them, and throw them in a separate sauté pan to heat through, and season with 2 gloves of garlic, minced. This is a little extra step but if you want chunkier then just throw all chopped ingredients in with beef and skip the food processing step) Put drained beef back into pot and just add away and stir: 5 tablespoons Chilli powder (it will give it the spice smell but as far as lingering hotness, it isn't that bad) 2 bay leaves 2 cloves garlic, minced (if you added garlic to food processed step then do not add more) 1 teaspoon ground cumin 58 oz canned diced tomatoes (buy regular diced and some "Chilli favor" diced, I usually mix it up and the spices from the Chilli flavored tomatoes adds some kick too) about 3/4 of my tomatoes are regular and 1/4 Chilli diced tomatoes 30 oz canned tomato sauce 32 oz canned Chilli beans untrained quantity and flavor tip - you will be dumping lots of canned goods into the Chilli. Never let the leftovers in the can go to waste. Fill the cann up with a little water, swish it around, and dump it into pot. This way you can add more flavor and water will increase amount of Chilli produced. Bring pot to a boil. Salt and pepper to taste. If too mild- add more Chilli powder or even cayennen or Cajun seasoning to give a jolt. If all is added and its too hot - add another can of tomato sauce. This should help soften the blow! Also, when serving, add some sour cream as a topping and this will help mild it out. Make noodles on the side to serve Have cheese, crackers, chopped onions, and sour cream as a topper! I will even make a Triple batch and freeze a ton or give some away to a neighbor in need! Is always a hit!