3 lb of lean ground chuck (80%)
3 Tbsp vegetable oil
3 c beef broth
15 oz. pinto beans rinsed and drained
14.5 oz. diced tomatoes with juice
6 oz. tomato paste
1 sm can of Ro-tel tomato sauce
1 Tbsp sugar
1 Tbsp cider vinegar
1 lg onion chopped and diced
1 lg jalapeno seeded and chopped
1 md green bell pepper seeded and chopped
1 sm can chopped green chilies
4 tsp minced garlic
4 Tbsp chili powder
2 Tbsp chipotle chili powder
3 Tbsp ground cumin
1 tsp thyme
1 tsp oregano
1 tsp black pepper
2 tsp hot cayenne pepper


In a large pot, heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef (green & jalapeno & can green chili) cook over med heat until onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. Heat stirring often for 15 minutes.

Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. Ten minutes before serving, combine your “Mesa” mixture of 2 Tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno.