Bluegrass Cookbook: Kat's NE Chili

Kat's New England ChiliI don't care how they make it in Texas! New England Bluegrass pickers
require red beans and tomatoes in their chili!
2 lbs of extra lean ground beef
1 lg onion chopped
2-3 cloves garlic (smash, pull off paper and mince)
1 green pepper diced
1-2 fresh jalpenos diced (or 1/2 tiny can of minced)
2 8 oz cans stewed tomatoes
1 big can tomato puree
4-5 cans of light red kidney beans or 1 lb. bag dry beans, cooked tender
3 tsp chili powder
1-2 tsp cumin
Chopped cilantro (optional garnish)
Salt, Pepper, small bay leaf, pinch of rosemary

Start browning meat in a big skillet. While meat is cooking cut up veggies and garlic. Add onion and 1 clove garlic. Saute until onion wilts then add green pepper.
 
Open all cans. Put tomatoes and puree in a big sauce pot Drain liquid off of beans and rinse (this greatly reduces gas producing starches). Throw beans in with tomatoes. Add small bay leaf and rosemary. (a little Bell's or poultry seasoning will also work, a very little! You don't want it to smell like Thanksgiving!) and the rest of the minced garlic.
 
When meat is browned drain any excess fat and add meat to tomato/bean mixture. Bring to low simmer, cover and cook 10 mins. Taste and adjust seasoning, especially chili and jalapenos. Simmer on low or off to side of campfire for at least an hour.

Notes: 
* If you don't have jalapenos, add a jar of salsa in instead of one of the cans of tomatoes.
* I prefer the canned light red kidneys because the dark red never seem to get tender enough.
* Caveat emptor: If you plan on cooking your own dry beans, pintos seem to cook up faster than kidneys. 
* Do not put beans in chili unless they are absolutely cooked tender! 
* Instead of pre-soaking you can pre-heat to a boil turn off and soak for one hour. Then drain this water! It will remove the indigestible starches. Refill with fresh water and either soak more or start cooking. Bean water makes
good plant water if you're the frugal type.