1 lb. lean ground beef
1 1/2 lbs. round steak, 1/4" cubes
2 tbsp. cooking oil
3 med. onions, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
2 (16 oz.) cans tomatoes, cut up
1 (15 oz.) can tomato sauce
1 1/2 c. beef broth
6-7 jalapeno peppers, chopped
5 tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. oregano
1 tbsp. ground red pepper
1 bay leaf
1 (15 oz.) can red kidney beans, drained
1/2 tsp. salt
1/2 tsp. black pepper

In large saucepan or Dutch oven cook ground beef and round steak cubes in hot oil along with onions, green peppers, and garlic until meat is brown and vegetables are tender; do not drain off fat. Stir in undrained tomatoes, tomato sauce, beef broth, jalapeno peppers, chili powder, cumin, oregano, red pepper, salt, black pepper and bay leaf. Bring mixture to a boil; reduce heat. Simmer, covered for 30 minutes. Remove cover and continue simmering for 1 1/2 hours, stirring occasionally. Stir in beans; cook 30 minutes more. Remove bay leaf before serving. Makes 8 to 10 servings.

NOTE: This chili is very hot. For a milder version, prepare as above except use 2 to 3 jalapeno peppers and 1 1/2 teaspoons ground red pepper.