Award Winning Chili

My dad has been making this chili for so many years. It is tried and true and always amazing. It has been entered in dozens of chili cook-offs and has won several times. It's always better the second day (as many soups, stews and chilis are) but is still fabulous the first day.



Award Winning Chili
my dad

1 medium onion, finely chopped
1 large bell pepper, finely chopped
1/8 cup chopped jalepeno (from jar)
1/8 cup jalapeno juice (from jar)
2 pounds ground beef
1/4 cup vegetable oil or canola oil
1 teaspoon cumin
1 teaspoon marojam (the spice, don't get this confused with the butter)
1 teaspoon oregano
1 Tablespoon salt
1 Tablespoon black pepper
1 teaspoon garlic salt
3 Tablespoons chili powder
2 medium bay leaves
3 (16 oz) cans stewed tomatoes
1 small can tomato paste
1 small can tomato sauce

In a large pot over medium high heat, add jalapeno juice and oil. Add onion and bell pepper and simmer for 10 minutes. Brown meat with onion and bell pepper. Drain meat for about 10-15 minutes. Add tomatoes, paste, sauce, jalapenos, all spices and Rotel. stir well and simmer for 2 hours.

**This really is best the next day so if you can make it the night before cook for a few hours, and then refrigerate overnight and then reheat it is so much better. But it's still good fresh. Cooking the onions, peppers and meat in the jalapeno juice is what gives this chili a lot of heat!