SKILLET:

2 to 3 lb. ground beef (93% lean)
1 tbsp. olive oil
1 large onion, chopped (I prefer Vidalia)
7 to 10 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper

Cook lean ground beef in olive oil with onion, garlic, salt and pepper until pink is gone (breaking up meat with spatula as you cook). Do not drain -- that is why we use lean meat.

LARGE POT:

1 (28 oz.) can diced tomatoes
1 (28 oz.) can tomato sauce
2 cups water
1 (40 oz.) can of red kidney beans (drained)
1 medium chopped green bell pepper (no seeds)
1 medium chopped red bell pepper (no seeds)
1/2 Habanero chili pepper, finely chopped
1/2 Jalapeno chili pepper, finely chopped
2 green chili peppers, whole
1 small can corn (optional)
4 oz. beer (optional; I drink the rest!)
1 tsp. ground cumin
4 tsp. Worcestershire sauce
2/3 cup chili powder (or to taste)
2 tsp. garlic powder
1 tsp. dried basil
1 tsp. cayenne pepper
1 tsp. paprika
1/4 tsp. dried thyme leaves
1/4 tsp. dried sage leaves
1/2 tsp. oregano
1/8 tsp. parsley
1/4 tsp. ground cinnamon
1 tsp. white sugar
Tabasco sauce, to taste

Pour contents from skillet into pot. Add all other ingredients and bring to boil. Reduce heat and let simmer for approximately an hour (stirring frequently). Turn off heat and allow to cool.

For best results, refrigerate overnight and reheat when ready to eat.

Serve with grated cheese, dairy sour cream, chopped onions or other favorite items to taste.

Healthy Variation: This can be cooked with ground chicken or ground turkey but beef is my choice.

Spiciness: Cooking as described above is medium hot to hot. To reduce spiciness reduce chili powder and/or hot peppers to taste.

Submitted by: Kevin Wilson