Bob Long Chili

Serves: many

2 lbs. Black Angus top sirloin ground beef

1 large green pepper (diced)

1 to 2 jalapenos, seeded, vein removed, and finely chopped

1 large onion (diced)

3 garlic cloves diced

2 large cans blenderized tomatoes (Hunts are good)

1 small can tomato sauce (15 oz.)

1 small can tomato puree (12 oz.)

3 Tablespoons of chili powder

2 Tablespoons of cumin

1 teaspoon oregano

salt and pepper

1/4 tsp. red pepper

2 cans beans (one black and one pinto, drained and rinsed) (Harris Teeter organic pinto are very good)

Brown ground beef, drain and put aside. Sauté onion, garlic, bell pepper and jalapeno on medium heat until soft about 5 to 7 minutes. Return ground beef and remaining ingredients in pot (except beans) and simmer 2 hours. Add beans and stir gently. Remove from heat. Cool. Refrigerate overnight. Next day reheat beans in pot to simmer, then transfer to crockpot and heat on warm for 3 or so hours.