Mark’s Chili			 07-08-2006
4 lbs of ground beef 85 to 90% lean 
(coarse ground if you prefer)
1lb pre-cooked Pinto or Black beans (soaked and simmered with fresh garlic and one onion finely minced)
(2 16oz cans rinsed - I use ½ and ½ ) 
5 -7 med. Tomatoes (56oz crushed tomatoes)
1 Tblsp crushed peppers (1 minced jalapeno)
¾ Cup Guajillo Chile Powder
4 tsp Cumin
1½ Tblsp Salt
1½ Tblsp Garlic Powder
1 tsp Jalapeño Chili Powder
½ Cup finely ground corn chips (Santitas White)
1 to 2 Tblsp Sugar depending on how acidic
the tomatoes are
28oz Water


1. Brown beef with Salt and Garlic Powder.
2. Just before all of the meat is brown add Chili Powder,
Crushed pepper, Cumin and ground chilies 
cook on med heat about 3 minutes.
3. Add tomatoes sugar and water mix thoroughly.
4. Pour the ground corn chips into the center of the pot and gradually
incorporate into the chili avoiding clumping. 
5. Add the beans
6. Allow to simmer for 10 minutes on low heat and serve 
(It’ll be even better tomorrow)