Step 1

Heat the oil and butter in a Dutch oven or a pot large enough for all the ingredients.

Step 2

Add the beef and cook about 15 minutes, stirring to break up the pieces.

Step 3

Stir in the onions, garlic, jalapeño peppers and continue to cook until tender and limp.

Step 4

Add in the chili powder and cumin and mix well. Continue to cook for another 10 minutes.

Step 5

Add in the beef broth, chicken broth, tomato sauce, 1 Tablespoon Adobo sauce, bay leaves oregano and Ro-Tel tomatoes ( or diced tomatoes) and bring to a simmer.

Step 6

Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.

Step 7

The chili will taste better the following day it is made. Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.