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Chili Caliente

2 tablespoons olive oil
1 lb lean chuck roast, cubed, or diced, or 1 lb ground beef
1/2 cup chopped bacon (optional)
1 medium-large onion
3/4 cup Fresh cilantro leaves
6 cloves garlic, minced
4-6 jalapenos chopped (deseed and devien)
2 Japanese peppers (orange colored)
1-2 cans of chicken or beef broth, more for thinner consistency
1 (28 oz) can crushed tomatoes
1 16-ounce can kidney beans, undrained
1 16-ounce can chili beans, undrained
1 tbs dried oregano
1 tbs ground cumin
2 tbs chili powder
Salt and pepper to taste

In large pan add moderate amount of olive oil, add onions and garlic
and simmer until onions are transparent. Then add the beef and sear
until meat is grey in color. Next add Jalepeno/pepper paste to the
pan. (to prepare the jalepenos wash and remove stems and seeds.
Chop into small pieces and boil in 2 cups of water. After boiling
put entire contents into a blender along with and handful of
cilantro, this will form a thin paste). Next add remaining ingredients
(exept for beans) to the pan and simmer for about an hour. After
an hour add the beans and simmer for another 30-60 minutes. Use
remaining cilantro for garnish. Chili should be relatively thick.
If too thick add more broth.

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