1/4 c. oil
2 med. onions, chopped
2 garlic cloves, minced
2 lb. coarsely ground beef
2 (16 oz.) cans tomatoes
1 c. water
1/4 c. chili powder
1 tbsp. cornmeal
1 tbsp. sugar
2 tsp. ground cumin
2 tsp. salt
1/2 to 1 tsp. ground cayenne pepper
1/4 tsp. ground black pepper
2 (16 oz.) cans kidney beans, drained
2 or 3 jalapeno peppers, seeded & chopped

Heat oil. Saute onion and garlic until soft. Add beef and brown. Drain off excess fat. Add tomatoes, water, chili powder, cornmeal, sugar, cumin, salt and both ground peppers. Bring to a boil, then reduce heat. Simmer 2 hours, adding water if necessary. Stir in beans during the last 30 minutes. Blend in the jalapeno peppers just before serving.

Serves 12.