This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
- 1 cup onion, diced
- 1 cup green pepper, diced
- 1 large celery rib, diced
- 3 garlic cloves, minced
- 3 tablespoons vegetable oil
- 4 lbs ground beef
- 1 1⁄2 teaspoons jalapeno peppers, seeded and diced
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon Tabasco sauce (or to taste)
- 1 1⁄2 bay leaves, crumbled
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Mrs. Dash seasoning mix
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup chili powder
- 2⁄3 cup dark beer
- 1 (16 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons honey
- 1 1⁄2 cups water
- kidney bean (optional)
- cheddar cheese (optional)
- sour cream (optional)
- In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
- Add the ground beef and cook until done.
- Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
- Stir til mixed completely.
- Simmer on low heat, uncovered for at least 3 hours.
- Top with cheddar cheese and sour cream if desired.