El Mercado Del Pueblo


  • 2 pounds lean ground beef
  • 1 large onion, diced
  • 1 large bell pepper, minced
  • 2 (15 ounce) cans pinto beans
  • 1 (15 ounce) can of kidney beans
  • 2 (28 ounce) cans diced tomatoes
  • 4 (8 ounce) cans tomato sauce
  • 2 tablespoons ground California or Guajillo  chile powder
  • 1 teaspoon ground comino (cumin)
  • 1 teaspoon crushed red pepper
  • 2 jalapeño peppers, minced (optional)
  • 1/2 teaspoon granulated garlic
  • Salt to taste


1.     Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.

2.     Stir in chile powder, crushed red pepper, salt, and granulated garlic unitl ground beef is coated with dry ingredients. Add beans, tomatoes, tomato sauce, jalapeños (if using) and bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes…

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