re: Chili recipe

Tex-Mex Chili

Ingredients
• 2 lbs. lean stew beef, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 large onion, diced
• 2 jalapeño peppers, seeded and diced
• 4 garlic cloves
• 1 15-oz. can petite diced tomatoes (I used the fire roasted)
• 3 8-oz. cans tomato sauce
• 1 6-oz. can tomato paste
• 1 4-oz. can diced fire-roasted green chilies
• 1 teaspoon salt
• 2 teaspoons cumin (I use more to taste)
• 3-1/2 tablespoons chili powder (I use more to taste)
• 1 lb. taco meat

Instructions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef and cook and stir until browned; about 10 minutes. Remove the beef with a slotted spoon and set aside. In the same skillet, add the diced onion, jalapeño peppers, and garlic. Cook until the onions are translucent, about 5-7 minutes. Stir in the remaining ingredients. Continue cooking for 5 minutes, stirring to incorporate the tomato paste. Add in stew meat. Cook on medium low for 3 hours then add the prepared taco meat and simmer for an hour. If desired, serve with shredded sharp cheddar cheese, diced green onions, or cilantro.