JAILHOUSE CHILI

Jailhouse Chili
Makes 8 servings

1-1/2 pounds coarsely ground beef 
1/2 pound coarsely ground pork
3 tablespoons vegetable oil
1 cup chopped yellow onions
2 jalapeno chiles, seeded and chopped 
2 (15-ounce) cans red kidney beans (puree one can in the food processor for a creamier chili) 
2 cups canned diced tomatoes with their liquid 
One 6-ounce can tomato paste
2 to 3 tablespoons ground chili powder 
Salt and cayenne pepper 
Water or beef broth as needed
Shredded Cheddar cheese for serving 
Crushed corn chips for serving 
Tabasco brand pepper sauce for serving 

Combine the ground meats in a medium bowl and mix well. Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the meat mixture in the pot until all the pink has disappeared. Add the onion and jalapenos, and cook, stirring occasionally, for 10 minutes, or until the onion is softened.

Add the kidney beans, the tomatoes and tomato paste. Add 2 tablespoons chili powder for a mild-tasting dish or 3 tablespoons for a more assertive one and season with salt and cayenne. Reduce heat to medium-low and simmer for 1-1/2 hours, adding water or beef broth if the mixture appears too dry. Adjust the seasoning with salt and cayenne.

Serve the chili hot in bowls, sprinkled with cheese and crushed corn ships. Pass the Tabasco at the table.