| 1. |
Remove seeds and trim off entire jalapeno membrane (white and slivery part) or if you prefer your chili hotter, clean jalapeno and grate on a small grate or microplane. |
| 2. |
In a large Dutch oven or large, heavy saucepan, heat the oil, and sauté the onions, garlic, green pepper, and jalapeno pepper until they are softened. |
| 3. |
Add the ground meat, and cook through. |
| 4. |
Add the coriander, cloves, allspice, oregano, brown sugar, chili, cumin and cook briefly until fragrant. |
| 5. |
Add tomatoes (and puree), and beans. Bring the chili to a boil, reduce the heat, cover the pan, and simmer for 30 minutes. |
| 6. |
Serving over brown rice will make this even more filling. You can also add cheese and sour cream. |
| 7. |
Note: I often cook ground beef in advance and freeze it with the chopped vegetables in zipper close bags. Then I throw everything into the crock-pot (still frozen), and let it cook all day. Freezing seems to change the consistency of the vegetables (soggy), but in a chili that really isn't a bad thing (no need to sauté)! |
