Traditional Mexican Chili

2 pounds best quality meat you can afford we use grass fed beef or turkey
extra virgin olive oil
2 pounds pinto beans soaked over night and cooked according to package directions (omit the beans for low carb version)
1 red pepper
1 large onion
4 cloves garlic minced
2 teaspoons cumin
4 tablespoons chili powder
1 bottle tomato sauce with no sugar about 25 ounces
several shakes of hot sauce to taste
salt to taste if permitted
several chopped vegetables like carrots,mushrooms, or zucchini optional

Coat the bottom of the soup pot with olive oil. Brown the meat and stir it to break up the pieces. Chop the peppers and onion. Add the cumin, chili powder, garlic, tomato and hot sauces and vegetables to the meat. Simmer 10 minutes. Stir in the beans, using enough of the bean water to make it slightly soupy. Simmer until it’s the desired thickness, about a half hour. If it’s dry, add more bean water. (Recipe #836)