Kim's Yummy Chile

2 28 oz can crushed tomatoes
1 15 oz can tomato sauce
2 Tbl spn sugar
1 lb lean ground beef
1 lb hot spicy ground pork
2 onions, chopped
4-5 cloves of garlic
1/2 lemon juiced
1/4 cup Dijon mustard
1 red or green bell pepper, chopped
1 jalapeno, chopped
4 beef bouillon cubes
2 cups water
1/2 cup chili powder
2 tbl spn cumin
2 tsp oregano
1 tbl spn basil
2 tsp sea salt
1 tbl spn black pepper
1 tsp white pepper
16 oz beans cleaned and soaked over night or according to directions.
I used black eyed peas for New Years chile. Also pinto or black beans.


Saute the pork and beef in nonstick skillet until brown. Transfer to a large stockpot.

Add onion, garlic, bell pepper and jalapeno to skillet and saute until the onions are slightly translucent. Add to stock pot.

Add tomatoes and tomato sauce, bouillon cubes and 2 cups of water to the stock pot.

Mix together the spices in a bowl then add water to create a thin paste. Add to stock pot.

Drain and rinse the beans. Add to the chili.

Simmer for 3-4 hours.

Serve with Fritos, scallions, cheddar cheese and sour cream