October Chili

In a large frying pan, brown ground beef with onion, green pepper and jalapeno pepper. (I don’t remove the seeds from the jalapeno, but if you like less “bite,” then go ahead and seed the pepper before chopping it up.)

Meanwhile, put all other ingredients except the sweet red pepper in a large stockpot or Dutch oven. Stir together to combine. Drain the fat off of the meat mixture and add it to the stockpot. Mix well.

Bring chili to a boil. Reduce heat; cover and simmer for 45 to 60 minutes. At 30 minutes, add the diced sweet red pepper. Cover and continue simmering.

Taste before serving and adjust salt or sweet flavor as needed. Serve with shredded cheese and a dollop of sour cream, if desired.