Ingredients 10 cloves freshly chopped garlic —more is always better2 or 3 chopped yellow onions1 large green pepper diced1 1/2 pounds ground meat1 1/2 pounds ground pork1 can (10 ounces) whole tomatoes , drained (save juice for later)2 cans Joan of Arc hot chili beans1 heaping tablespoon chili powder2 heaping tablespoons ground cumin1 tablespoon sugar1 small bunch fresh cilantro , chopped3 to 5 chopped fresh jalepeno peppers , adjust to your taste or habanaro peppers for substitution, if you want it really hot
Brown meat—do not kill it—it keeps cooking in the chili. Drain grease, reserving 1 or 2 tablespoons for sweating the onions. Sweat onions in the reserved grease. When onions are opaque, add meat, chili beans and tomatoes, crushing them by hand in the pot (do not use crushed tomatoes, whole are much better). Add chili powder, cumin, sugar and peppers.
Cook slowly over low heat for 2 hours. Add the reserved tomato juice as needed. Just before serving, add chopped cilantro. You can serve with grated cheddar cheese. Chili is always better after a night in the fridge.