Ingredients


• 1/4 cup extra virgin olive oil
• 1 lb. ground beef
• 1 green bell peppers, chopped
• 1 Red bell peppers, chopped
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon red pepper flakes
• dash of tabassco
• 2 tablespoons hot or regular chili powder
• 1 tablespoons ground cumin
• 2 cans (14 1/2 to 16 ounces each) whole tomatoes
• 2 tablespoons Grape Jelly (This ingredient is no mistake) Yep, grape jelly!
• 1 can (14 1/2 ounce) black beans, drained
• 1 can (14 1/2 ounce) kidney beans, drained
• 1 can (14 1/2 ounce) pinto beans, drained
• 1 can (4 ounce) diced mild green chiles
• 1 Cube of Beef Boullion
• 2 cups shredded Monterey Jack or cheddar cheese
  

Cooking Instructions

Heat the oil over medium heat in a large skillet. Add the meat, peppers, onion and garlic and cook until vegetables are softened and meat is fully cooked; stir mixture often often. Stir in all the spices and grape jelly; cook 1 minute. Stir in the whole tomatoes, beans, chiles and broth. Simmer, uncovered, until thickened. Serve with cooked elbow macaroni then topped with cheese.

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