2 lbs meat (ground beef or sausage)
2 garlic cloves, minced
2 jars hot or medium salsa
4 can tomato sauce
2 (15 ounce) cans red beans or chili beans
2 to 5 tablespoons chili powder
1 teaspoon cayenne
1 tablespoon cumin
1 teaspoon ground coriander
Dash of cinnamon
In a large dutch oven pan, brown the meat. Drain fat.
Add remaining ingredients and simmer for at least 2 hours, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeño garnish or sour cream on top and of course a cold beer.
Note: You can add more or less of the chili powder, cayenne and cumin to taste. I tend to play with the amount till it smells like chili. Don’t go overboard on the cinnamon better to have too little than too much. If you like thinner chili you can add more tomato sauce or beer. You can add little kick with a shot of rum or tequila.
Slow cooker method:
Brown the ground beef Transfer to a slow cooker. Add the rest of the ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.