2 lb. lean stew meat
2 medium onions, chopped
2 29ox cans of whole tomatoes
2 8oz. cans of tomato paste
1 29oz cans of kidney beans
1 29oz can of pinto beans
2 big glugs of honey
5 garlic cloves, minced
3 tbsp. cumin power
3 tbsp. chili powder
1 tbsp. cayenne pepper
3 tbsp. oil
Cut meat into 1.5" chunks and very coarsely chop meat in food processor
by pulsing processor 5 or 6 times per load.
Brown meat in skillet, pour meat and all juices into Dutch oven.
put oil in skillet, add onions when hot and sauté until translucent
and soft. Put in Dutch oven.
Add tomatoes to Dutch oven, crushing with your hand to provide large
chunks of tomato in chili. You can use cubed or crushed tomatoes if
you want them to disappear into the chili and not be chunky.
Add tomato paste to Dutch oven.
Drain both cans of beans. Reserve liquid.. Add beans to Dutch oven.
Add garlic, cumin power, chili powder.
Add cayenne pepper powder to taste. 1 full tbsp. makes a hot chili.
1/2 tbsp. is probably good to start.
Add honey.
Stir mixture well.
Cover and cook in 225 degree oven for several hours. Longer you cook
it the more the flavors blend and the meat tenderizes. Longer cooking
will also mellow the cayenne some.
A slow cooker works well for this also.