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1
Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
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2
In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
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3
Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
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4
Dice the red pepper, leaving out the seeds and membranes.
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5
Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
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6
With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
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7
Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
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8
Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
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9
Add the chili beans and rinsed beans. Stir.
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10
Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
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11
Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
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12
Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!
