Chunks of ground sirloin and robust chili and jalapenos make this a family favorite

Ingredients:

2 tbsp. red chili powder

1 tbsp. ground cumin

2 tbsp. ground oregano 

1/4 tsp. ground cinnamon 

1 tsp. thyme

4 tbsp. of water 

3 beef bouillon cubes dissolved in 2 tbsp. water

2 1/2 cups of water

4 strips of bacon

3 lbs. of ground sirloin 

1 can yellow corn

1 medium yellow onion chopped

2 jalapenos stemmed, cored and de-seeded

1 14-16 oz. can of whole tomatoes

1 tbsp. fresh lime juice

3 tbsp. sugar

1 14-16 oz. can of kidney beans

1 tsp. of cornstarch in one tablespoon of water

grated cheddar cheese and chopped red onion for garnish

Directions:

Fry bacon until done.  Drain bacon drippings and fat into a separate container.  Set bacon aside on a paper towel to drain excess oil.  Once cooled, crumble into bacon bits.

Brown sirloin (be sure to drain excess fat as browning to avoid steaming the meat (this insures the best consistency and flavor).  Drain and set aside.

Combine chili powder, cumin, oregano, cinnamon, thyme with 4 tbsp. of water.

Cut up onion and saute' in bacon fat until tender.  Add cut up jalapenos and garlic and cook for 1 minute, then add chili paste and cook for 2 more minutes.

Combine sirloin, bacon, onion mixture, lime juice, dissolved bouillon cubes, water, sugar and whole tomatoes (gently smashed) in a large Dutch oven and cook on medium/high heat until it simmers.  Reduce to low heat and cook for 1 hour.

Add kidney beans, corn and cornstarch paste into Dutch oven with meat mixture.  Stir until evenly combined adding additional spice, lime juice, sugar or salt as needed.

Simmer on low for 5-7 minutes and serve garnished with cheddar cheese and red onion.  Best served with corn bread, crackers, chips, rolled-up flour or corn tortillas.