1 tablespoon oil
1 small finely chopped onion
3 minced cloves garlic
3 pounds lean ground beef (90% lean)
15 ounces tomato sauce
14.5 ounces chicken broth
1/2 cup water (enough to cover mixture)
3 tablespoons ground chili pepper
2 tablespoons cumin
1 1/2 teaspoon oregano
3 jalepeno peppers, seeded and finely chopped
3 tablespoons ground chili pepper
1 tablespoon ground chili pepper

Heat oil in large pot. Add onion and garlic and cook till tender. Add beef and cook till no longer pink. Stir in tomato sauce, broth, water as needed, chili pepper, cumin, oregano and jalepenos. Bring to gentle boil, cover, lower heat and simmer 20 minutes. Stir in additional 3 tablespoons chili pepper and simmer 20 minutes longer. Stir in remaining ingredients and simmer 20 minutes longer. Adjust salt as necessary.
Nicole's Note
Olde Bill says that the kick of the chili pepper fades as it cooks. Adding the pepper in stages assures a good flavor and kick in the finished product. This makes an excellent hot dog chili.