RC's Chili Recipe

over a medium heat and in a large skillet cook the ground meat until there is no pink left
drain the meat and place it in a 6 to 8 qt stock pot
add the can of diced tomatoes
add the beef broth
add the tomato sauce
add the onion and garlic
start roasting the peppers by placing them directly on top of the burner with a medium heat, (you can use an electric burner as well)
once the side of the pepper turns black, rotate the pepper to the next side, (Continue until the entire outside of the peppers look burnt)
place the peppers in a small brown paper bag to finish cooking
while your waiting for the peppers to finish cooking
add the rest of the ingredients into the stock pot and bring to a boil
reduce heat and simmer for about 20 minutes
add the meso to thicken
if the chili becomes too thick add water to thin to your desired consistancy
after the chili has simmered for around 20 minutes
remove the peppers from the bag
using a knife, cut out the seed pod, slice down the middle, flip it over to the burnt side and rake the black skin off of the pepper.
dice the pepper and add to the stock pot.
cook another 20 to 30 minutes until the onions are translucent
serve with a big ol chunk of cornbread
enjoy