Instructions: In oil, saute onion, green pepper and garlic 5 minutes. Add meat. Cook until brown and crumbly. Drain fat thoroughly. Add tomatoes, puree, chili powder, cumin, bay leaves, jalapenos, chicken stock and tomato paste. with the cover off, simmer until thick, about 2 to 3 hours.

Taste and add jalapeno juice, if desired.

Suggestion: Serve in bowls, or for a buffet-style meal offer guests steamed rice, kidney or pinto beans to serve chili over. Good topping choices are: guacamole, sour cream, shredded zucchini, Monterey Jack cheese or shredded sharp Cheddar cheese.

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