Homemade Chili

by Beverly
(Louisiana)

2 TBS extra virgin olive oil
1 medium sized onion chopped
1 medium sized green bell pepper
1 jalapeno pepper
2 minced garlic cloves
1 pound of ground beef
1 TBS cayenne pepper
1 TBS of chopped fresh cilantro or 1 tsp dried cilantro
1 TBS dry ground cumin
1 28oz can of whole tomatoes
1 can of pinto beans

Heat oil in a large pot. Add chopped onion, both peppers, and garlic. Cook until soft, about 5 minutes. Add beef breaking into small pieces and brown. Stir in cayenne pepper, cilantro, and cumin. Cook for another minute. Add 1 cup of water, and tomatoes breaking each one as you add it in. Add in the rest of the tomato juice left in the can. Bring to a boil stirring occasionally. After chili comes to a boil reduce heat to medium-low. Simmer in pan for 1 hour with lid off, stirring occasionally. Stir in beans and cook for another 20 minutes. Serve hot in bowls.