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1.
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Dice two medium onions.
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2.
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Peel and mince the garlic cloves.
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3.
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Remove the stem and seeds then chop up the peppers.
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4.
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Heat a large pot over medium-high heat.
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Add the ground beef to the heated pot.
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5.
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Add the onions, garlic and peppers in with the beef.
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6.
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Cook until the beef is browned and the vegetables are tender.
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7.
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Drain any excess fat from the pot.
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8.
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Add the diced tomatoes (undrained) and the sauce.
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9.
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Stir in the spices: chili powder, cumin, oregano, parsley, cayenne and salt.
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If you prefer mild chili, use less chili powder and cayenne.
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10.
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Drain the beans and add them into the chili mixture.
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11.
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Simmer the chili for about an hour.
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12.
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Prepare the fried onion strings while the chili simmers.
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Start by heating about a half inch of oil in a small saucepan.
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13.
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Slice an onion as thinly as possible.
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14.
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Put flour in a dish and mix in some salt and pepper to taste.
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15.
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Test your oil to make sure its the right temperature: throw in a small piece of onion.
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If it sizzles, your oil is hot enough.
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16.
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Toss the onions in the flour so that they are lightly coated.
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17.
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Once the oil is hot enough, fry the onion slices in three batches.
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18.
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When they are golden and crispy, remove the onion slices from the oil and place on a paper towel.
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Repeat with the second and third batches of onions.
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19.
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After the chili has simmered for an hour, serve with grated cheddar cheese and top with crispy onion strings.
