Categories: Chili 
      Yield: 1 servings 
  
      3 lb Lean hamburger meat 
      1 tb Olive oil 
      2    Medium yellow onions, 
           Finely chopped 
      2    Jalapeno peppers, seeded 
           And chopped 
     28 oz Can, crushed tomatoes 
      3 lg Garlic cloves, chopped fine 
    1/4 c  Chili powder 
      6 oz Can, tomato paste 
      1 c  Chicken stock 
      4 oz Can, green chilis, finely 
           Chopped 
      1 tb Ground cumin 
      1 ts Powdered red pepper 
      1 ts Sage 
      1 ts Cayenne pepper 
     15 oz Can, dark red kidney beans 
      1 tb Cider vinegar 
  
  In a large skillet, brown the beef and drain. 
  In a large stockpot, heat the oil over medium high heat.  Add onion, 
  peppers, and garlic and saute until onion is translucent.  Add the 
  hamburger, crushed tomatoes, and tomato paste and stir well.  Add chicken 
  stock, chili powder, and remaining spices and cook over medium heat until 
  mixture comes to a boil. 
  Reduce the heat to low and simmer 30-35 minutes until chili thickens. 
  Rinse kidney beans well and add to the pot.  (If you like your chili with 
  a touch of fire, add hot sauce or crushed dried hot peppers at this 
  point.)  Return pot to medium-high heat and bring to a boil again. 
  Remove pot from heat, let stand covered for about 10 minutes, and serve.