Heat a 4-quart non-stick pot over medium-high heat, for about a minute, until you feel the heat when you place your hand over the pot. Add onion to pot and cook until softened. Add diced jalapeno and garlic, cook for about 5 minutes. Add ground beef. Salt and pepper, then, using a wooden spoon, begin breaking small pieces off from the edge until completely crumbled and the bottom of the pot is covered with the crumbled meat. Cook until the pink is gone on the bottom - about a minute. Then begin turning the meat, breaking it into smaller pieces as you turn. Continue cooking until onion is just soft and meat is browned. Add tomato paste and stir to mix.

Add the diced tomatoes and mix with meat mixture. Add the LaMesa Dark Chili Powder, Smoked Chili Powder, and our Barbeque Spice Blend. Stir to evenly distribute, add the chipotle and sauce. While working over the pot, begin breaking the whole peeled tomatoes into 3 or 4 smaller pieces. Pour remaining sauce over the mixture and stir to blend. Set both tomato cans to the side. Strain beans and rinse with cold water, then add to pot. Fill the larger tomato can with chicken broth and add broth to the pot. Stir well and bring to a low boil. Reduce heat to a medium simmer and cook for 1 to 1 1/2 hours, stirring regularly until liquids have reduced 25 to 30%.

Serve with a dollop of sour cream and sprinkle with fresh chopped cilantro.

Time saving tip: I make this chili after dinner and simmer while I?m watching television - or after my morning shower and let it simmer while I?m getting ready for work. Simmer as long as you can and finish up that night. Let cool, cover pot, and refrigerate. Too much for one meal? Separate into individual servings and freeze.