1. Heat oil in a large heavy skillet. Add garlic, onions
and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off
some of the fat if a lot has accumulated. Lean beef trimmed
of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or
slightly longer. Put a cover on skillet during cooking time,
and slightly tilt it so steam can escape. Check often and
stir to prevent sticking. Skim off fat as it rises. Best if
allowed to sit, tightly covered, for an hour after cooking is
complete.
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Serving Ideas : Serve with cornbread or cheese biscuits.
NOTES : This chili can be mild or very hot depending upon the
use of jalapeno peppers. Some chili lovers say you should
never put beans in chili so this recipe omits them. This
recipe is from a truck driver named Sparky that we met in
Arizona, a firm believer in no-bean chili.
