Chile Colorado con Carne, the grandaddy recipe for Tex-Mex Chili. A gift from our amigos South of the Rio Grande.

Ingredients

• 2 cans (15 ounces each) red kidney beans or small red beans, drained
• 1 tablespoon vegetable oil
• 1 large onion, quartered, sliced
• 1 green bell pepper, chopped
• 1 pound ground round
• 1 can (14.5 ounces) tomatoes
• 1 can mild green chile peppers
• 2 teaspoons finely chopped jalapeno chile pepper, optional
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• dash cayenne pepper, or to taste
• dash ground cloves
• 1 small bay leaf

Preparation

• Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
• In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 1 1.2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.