2 cans red beans
1 can black beans
1 large onion, chopped
1 large green pepper, chopped
2 cans tomato sauce
1 can tomato paste
Salt, black pepper and jalapeno to taste.
Combine in pot and simmer at least until heated and peppers are cooked. The longer it simmers, the better.
Notes: This recipe is from my brother-in-law. When Brittany first made it last year, we didn't have any jalapenos, and I didn't think it was anything special. Then David made it (with jalapenos) for a family gathering around Christmas and I really liked it. So in my opinion, the jalapenos are essential. David made the following comments when he posted this recipe on the family web site: "I like [my chili] a little more spicy then Stephanie but not hot enough to burn your mouth. I also like mine more liquid. I do not drain the juice from the beans."