2 lb. ground beef
4 (15 oz. ea.) cans pinto beans
1 (15 oz.) can tomato sauce
1/2 fresh tomato, diced up
1/2 tsp. sugar (essential so tomatoes are not acidy)
2 garlic cloves, separate and dice
1 jalapeno pepper, diced (remove inner seeds - all of them)
1 (28 oz.) can whole tomatoes
chili powder, to taste (I use 2+ tsp.)
1/2 diced green pepper

Gather up ingredients - dice all that needs to be diced, including garlic cloves. Use the big 2 1/2 gallon size spaghetti pot.

Brown ground beef. Add garlic, sugar, both peppers, all tomato products.

Tip: For the whole tomatoes I squish them in my hand before dropping in.

Add the juice that is in the cans - INCLUDING the pinto bean juice.

Note: Make sure that is in. IT IS THE PINTOS that make this chili different and better then any I have ever tasted! It is a hot but mellow chili.

Add 2-3 cups of water and stir. On medium heat cook for approximately 2+ hours. After 2 hours you can do as I do. When done sprinkle cheddar cheese on the top and add crunched up Fritos.

YUMMY!

Submitted by: Andrea Keiser