Spicy Latino Chili

This afternoon, I was feeling like spicy latino chili BTW this is how Paul refers to me. Chili is a very easy and basic recipe, and you don't have to spend a lot of money, and you can put in the freezer for as long as 3 weeks. I don't usually add whole tomatoes, you can if you are going to eat it in the next couples of days. I used to make this for a dear friend of mine in Boston and he kept it in individual-size tupperware for a long time.

So you will need:

• 2 pounds ground beef
• 3 tablespoons vegetable oil
• 2 cups beef broth
• 1 15 oz can red pinto beans
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon apple vinegar
• 1 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced or 2 spoons of garlic
• 3 tablespoons chile powder
• 3 tablespoons of salsa picante
• 1 tablespoon sugar
• 3 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper

What to do with all this:

In a large pot, brown the ground beef, making sure to continuously break

up large pieces with a spoon or spatula. Once browned drain fat off. Return to the pot.

Add onions and green bell pepper to the ground beef and cook over medium heat while stirring until the onions are soft and translucent.

Add the garlic, chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat while stirring for 5 minutes.

Pour in the beef broth, pinto beans, tomato sauce, tomato paste, cider vinegar a

nd salsa picante. Stir to mix well. Reduce heat to low and simmer for at least 45 to and hour. Wait at least 1 hour before serving, 2 before refrigerating.

Y a comer.