Crazy Ed's Holiday Chili

READY IN: 2hrs 45mins
YIELD: 10 quarts




  • Using a large skillet cook the onions in half of the olive oil until nearly translucent.
  • Add the garlic to the skillet and cook for 1 more minute.
  • Place the onions in a large stock pot (12 quart).
  • Brown the meat in the remaining oil.
  • Add the tomato paste to the meat during the last few minutes of browning.
  • Add this to the stock pot without draining.
  • Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
  • Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
  • Puree the chilies and water in a blender until a paste forms.
  • Add this paste to the stock pot and mix well.
  • Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
  • Do not drain any of the canned items.
  • Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
  • Add this mixture to the stock pot and stir well.
  • Add all of the dry spices together in a small bowl and mix well.
  • Add this spice mixture to the stock pot slowly, a little at a time.
  • Once all the ingredients are mixed together, return the chili to a simmer.
  • Simmer the chili for 2-3 hours uncovered.
  • Remember to stir the chili occasionally and add water or beer if necessary.
  • Makes about 10 quarts (leftovers freeze well).
  • The chili should be allowed to age 1-2 days in the refrigerator.
  • Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
  • Serve the chili with a salad and your favorite beer and you will have a feast.
  • Cheese biscuits and cornbread are also wonderful with this recipe.
  • The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
  • Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.