On Monday, January 19, 2015 at 10:28:36 PM UTC-6, Julie Bove wrote:
> I swear that I say that each time I make it but it is true! I didn't get
> much of my last batch because my husband liked it so much. And I know that
> he will really like this as the heat level is up a bit from what I would
> normally prefer but it's all good!
>
> I think the reason why this is so good is the really good ground beef that I
> get from my CSA. It cooks up nice and tender! And the addition of the El
> Pato tomato sauce.

****ing stupid cow. The idea that "really good ground beef" is particularly
tender is stupid
>
> I made a double batch this time. Didn't really measure anything. 2 lbs.
> ground beef, 1 green bell pepper, 1 yellow bell pepper, 2 smaller, red bell
> peppers, 4 jalapenos, 1.75 white onions (one had a bad spot), 1 bunch of
> green onions (white and green parts),

Green onions in chili?

> a little cilantro, several plum
> tomatoes and one beefsteak, 2 cans El Pato tomato sauce, 2 cans some off
> brand chopped tomato and chilies (like Rotel), 1 can tomato puree, and
> perhaps 3 T. chili powder and some salt. Veggies were all chopped. And the
> beef was cooked and crumbled before adding the rest. Soooo good! I put
> fresh cilantro on top to serve.

Putting a tiny bit of tomato paste into chili for the glutamate is fine.
Putting in a whole can is questionable, but that's a style thing. BUT,
"several plum tomatoes and one beefsteak, 2 cans El Pato tomato sauce,
2 cans some off brand chopped tomato and chilies (like Rotel), 1 can
tomato puree," that's not chili, but chili flavored tomato sauce.

Then later, in another post, you add that your slob ass added canned
beans with all the glop from the can.

--Bryan