In frying pan add a drizzle of olive oil and cook ground beef. Remove bloody pudding. Put in a large pot (10-12 quart). Next, in the same frying pan add a drizzle of olive oil and cook onion (diced), bell pepper (diced) and minced garlic clove. Cook until tender but not mushy. Then, add to big pot. In big pot add stewed tomatoes and hot chili beans, hot chili powder, cumin and hot sauce and bring to a slow boil. Serve in bowl and add shredded pepper jack cheese on top.

Submitted by Jerry Scholz, Central Wisconsin Electric Cooperative