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MIKE'S CHILI

SERVES   20

2 lb Round Steak 2 - 29 oz Cans of Pinto Beans
3 lb Hamburger (Lean) 1 c Picante Sauce (Med)
3 - Brown Onions - Sliced 1/2 ts Black Pepper
3 - 28 oz Cans of Whole Tomatoes 1/2 tb Ground Cayenne Pepper
1- 6 oz Can of Tomato Paste 1 tb Dried Oregano Leaves
5 - Garlic-Medium Size Cloves 1 tb Ground Cumin
1 - 15 oz Can Jalapeno Pintos 1 tb California Chili Powder
1 - 30 oz Can of Red Beans 1 tb Dried Cilantro
3 - 27 oz Cans of Kidney Beans Salt to Taste

OPTIONAL ITEMS

2 lb Sliced Mushrooms 1  ea Small Can Chopped Jalapenos
This is an original recipe by Mike McNalley. Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere.
Brown hamburger with salt, black pepper, and onions.  Cut steak into 3/8" pieces.  Add steak to hamburger as you cut it.  When meat is completely browned, drain or skim fat.  Crush or chop garlic and add to meat.  Add remaining spices, tomatoes, and picante sauce to browned meat.  Add remaining ingredients including juice from beans.  Bring to boil.  Simmer to suit your taste. It can be served after about 20 min if you like it thin and soupy.  The longer you simmer it, the thicker it gets.  I usually simmer it 4-6 hours.  Be sure to stir regularly so it doesn't stick to the bottom of the pan and burn.

I know chili purists will cringe at the beans (canned even), but I like it this way and so do most of my friends and family.  I use canned beans for ease of preparation.  You can do them from scratch if you want.  I prefer Pace Picante Sauce.  You can use any brand, or homemade.  We usually serve topped with grated cheddar cheese.  Serve with soda crackers or warm tortillas, and picante or tabasco sauce on the side.  If it's thick enough, it makes a decent burrito with cheese and sour cream.
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