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| 2 Esslöffel | vegetable oil |
| 3 | cloves garlic chopped |
| 2 | onions chopped |
| 1 | green bell peppers chopped |
| 3 x ca. 450 g | beef |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | oregano ground |
| 3 Esslöffel | chilli powder |
| 10 | Tomatoes peeled, chopped |
| 2 | Jalapeño peppers; optional |
| 1 Dose | beer |
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* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté 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.
jalapeño 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.
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