Ben's Chili Bowl Beef and Pinto Bean Chili
2 lb ground beef, 85% lean, or use part ground pork
1 cup chopped onion
3 cloves garlic, minced
4-oz can chopped green chili peppers
3 tbs minced jalapeno peppers
28-oz can crushed tomatoes
14.5-oz can diced tomatoes
3 tbs tomato paste, about half of a 6-ounce can
15-oz can pinto beans, drained
3 tbs chili powder
1 tsp granulated sugar, optional
3/4 tsp ground cumin
dash cayenne pepper
1/2 tsp freshly ground black pepper
1 tsp salt, or to taste
In a large skillet, brown the ground beef with the onion until no longer pink and the onion is tender.

Add the bell pepper and garlic and continue cooking, stirring, for 2 min.

Add the canned chili peppers and jalapeno peppers and cook for 1 min more.

Transfer to the slow cooker* and add the crushed tomatoes, diced tomatoes, tomato paste, pinto beans, chili powder, sugar, cumin, cayenne and black pepper, and salt, to taste.
Cover and cook on low for 5 to 6 hours or on high for 2 to 4 hours.
Serve with fresh baked buttermilk cornbread or Tex-Mex cornbread.
*This can also be cooked on the stovetop.

Use a Dutch oven to brown the meat and vegetables as above. Add the remaining ingredients, cover, and simmer over low heat for about 1 1/2 hours. Serves 6 to 8.
Note: This is not my recipe but one from a friend that lives in Baltimore and eats at Ben's regularly and he (yes, HE, developed the recipe) sent to me and said that I could share with Ya'll;-D