1 (15 oz.) can chili (Hormel, Wolf, Stagg, etc.)
1 (32 oz.) box beef broth (Swanson)
5 jalapeno peppers
5 serrano peppers
1/2 tsp. oregano
1/2 tsp. cumin
3 cloves garlic
1 1/2 lb. thin cut beef cubes
1 tomato
1 Vidalia onion

Wash you fresh produce ingredients in lukewarm water, then let them soak while you prepare each piece for cooking. Pour the entire beef broth into a chili pot (2 gallon cooking pot).

Add 1/2 teaspoon of oregano and 1/2 teaspoon of cumin. De-stem, and dice up 5 jalapenos, and 5 serranos. Add the jalapenos, but hold off on the serranos for now.

Dice up 1 tomato and put half in the pot. Take the other half and dice even more, then put in a bowl and using a fork mash them. A small chopper, or a food processor will make this step faster and easier. Pour this into the chili pot, it makes a good base paste.

Cut 1 onion in half. Put 1 of the halves in a refrigerator container to use later. Dice the other half and add into the pot. Start the pot cooking on a medium heat and cover.

While this is cooking, take the beef cubes and cut them down into small bits and slices. Dice 3 cloves of garlic. Add the beef cubes and garlic to the pot, then add can of chili. Let cook on medium heat.

Best results are achieved if you let it cook all day long, or overnight. Throughout the cooking process, stir the chili and taste. Add the remaining diced serrano pepper as your taste allows.

When it's ready, serve up. This serves a family of 3 for 2 days.

Submitted by: Aaron Maggard