Chili con Carne

• 2 tbsp olive oil
• 1 pound lean ground beef
• 1 15 oz can green chiles
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium jalapeno, seeded and minced
• 1 large onion, chopped
• 3 tbsp chili powder
• 1-1/2 tbsp brown sugar
• 3 tsp dried oregano
• 2-1/2 tbsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 15 oz can tomato sauce
• 1 28oz can diced tomatoes
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can cannellini, drained (Stephanie substituted chickpeas)

1. Heat oil at medium in a large stockpot. Add ground beef, and saute until the meat is no longer red.
2. Add green chiles, garlic, red bell pepper, jalapeno, and onion. Saute until the onions are translucent.
3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sautee for 1 minute.
4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
5. Add black beans, pinto beans, and cannellini. Cook chili con carne recipe for an additional 20 minutes

(recipe from Stephanie Bluhm-Cormier)