1 tablespoon olive oil
2 medium yellow onions, finely chopped
2 jalapeno peppers, seeded and chopped
1 (28 ounce) can crushed tomatoes
3 large garlic cloves, chopped fine
1/4 cup chili powder
1 (6 ounce) can tomato paste
1 cup chicken stock
1 (4 ounce) can green chiles, finely chopped
1 tablespoon ground cumin
1 teaspoon powdered red pepper
1 teaspoon sage
1 teaspoon cayenne pepper
1 (15 ounce) can dark red kidney beans
1 tablespoon 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 sauté 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 for 30 to 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.