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