Amount
Ingredient
Preparation



3
pounds
beef

ground, lean



1
tablespoon
olive oil





2
each
onions

yellow, chopped fine



2
each
peppers

jalapeno, seeded, chopped



28
ounces
tomatoes

can, crushed



3
each
garlic

cloves, chopped fine



1/4
cup
chili powder





6
ounces
tomato paste

can



1
cup
chicken stock





4
ounces
chile peppers

green, can, chopped fine



1
tablespoon
cumin

ground



1
teaspoon
pepper

red, powdered



1
teaspoon
sage





1
teaspoon
cayenne pepper





15
ounces
beans

kidney, dark red, can



1
tablespoon
vinegar

cider

 In a large skillet, brown the beef and drain.  In a large stockpot, heat the oil over medium high heat.  Add onion, peppers, and garlic and saute until onion is translucent.  Add the hamburger, crushed tomatoes, and tomato paste and stir well.  Add chicken stock, chili powder, and remaining spices and cook over medium heat until mixture comes to a boil.

Reduce the heat to low and simmer 3-35 minutes until chili thickens.  Rinse kidney beans well and add to the pot.  (If you like your chili with a touch of fire, add hot sauce or crushed dried hot peppers at this point.)  Return pot to medium-high heat and bring to a boil again.  Remove pot from heat, let stand covered for about 1 minutes, and serve