Scorpion Chili (don't let the name deceive you)

This is one of my favorite things to make...mostly because when we eat it we fill a bowl with a few spoonfuls of cooked white rice, add the chili, and top it with cheddar cheese, sour cream, and green onions. I used to have the tradition of making this for the first snowfall of the year (which should be just around the corner for you Minnesotans) but unfortunately Jax hasn't seen snow in, well, forever. I'll probably make it on 1st day of December or something this year. :(

Talk about SPICE! That's one thing I love about this recipe...plop your stock pot on the stove top and just add everything.

1 1/2 Tbsp. Vegetable Oil
3/4 c. chopped onion
3/4 c. chopped green pepper
1 Tbsp. chopped garlic
1 1/4 lb. cubed beef (bite size--I use stew beef)
1 1/4 lb. ground beef
3/4 Tbsp. salt
3 1/2 Tbsp. chili powder or to taste
2 1/2 Tbsp. ground cumin
3 bay leaves
1/2 tsp. freshly ground pepper
2 Tbsp. finely chopped jalapeno peppers (I actually leave this out most times because I don't have it on hand)
2 (28 oz.) cans plum tomatoes (I actually prefer to use 4 (14.5 oz.) cans of diced tomatoes)
8 oz. tomato puree
3 oz. tomato paste
1 qt. beef stock
2 1/2 lb. cooked pinto beans, drained

Saute onion and bell pepper in oil until onion just wilts. Add garlic and continue to cook 3 minutes. Add meat; cook until it loses its red color. Add all remaining ingredients, EXCEPT beans. Simmer over low heat 2 to 3 hours (this is important...it's the only way to get the whole neighborhood to smell like chili! oh, and it does a wonder of good for the spices.) Add drained beans and cook 1/2 hour more.