Crazy Ed's Holiday Chili

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 4 large white onions, chopped
• 1 tablespoon extra virgin olive oil
• 4 1/2 lbs ground round or 4 1/2 lbs ground venison
• 5 cloves garlic, minced
• 8 ounces tomato paste
• 2 cups boiling water
• 3 large chipotle chiles
• 2 ounces dried ancho peppers
• habanero pepper (optional)
• 10 3/4 ounces tomato soup
• 8 ounces tomato sauce
• 24 ounces dark (i use boulevard bully! )
• 2 (16 ounce) cans diced tomatoes
• 10 3/4 ounces beef consomme
• 2 (16 ounce) cans crushed tomatoes
• 8 ounces sliced fresh mushrooms
• 4 (16 ounce) cans kidney beans
• 4 stalks celery, chopped medium
• 1 large green pepper, chopped medium
• 4 1/2 ounces black olives, chopped medium
• 2 teaspoons worcestershire sauce
• 2 tablespoons balsamic vinegar
• 3 tablespoons honey
• 1/4 teaspoon liquid smoke
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 3 tablespoons cornflour (masa)
• 1 tablespoon cocoa powder
• 3/4 teaspoon fresh coarse ground black pepper
• 3 whole bay leaves
• 1 teaspoon paprika
• 1 tablespoon salt
• 1 teaspoon mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried cilantro
• 1 teaspoon dry mustard

Recipe

• 1 using a large skillet cook the onions in half of the olive oil until nearly translucent.
• 2 add the garlic to the skillet and cook for 1 more minute.
• 3 place the onions in a large stock pot (12 quart).
• 4 brown the meat in the remaining oil.
• 5 add the tomato paste to the meat during the last few minutes of browning.
• 6 add this to the stock pot without draining.
• 7 remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
• 8 tear the chilies into small pieces and soak them in the hot water for 30 minutes.
• 9 puree the chilies and water in a blender until a paste forms.
• 10 add this paste to the stock pot and mix well.
• 11 add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
• 12 do not drain any of the canned items.
• 13 mix the worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
• 14 add this mixture to the stock pot and stir well.
• 15 add all of the dry spices together in a small bowl and mix well.
• 16 add this spice mixture to the stock pot slowly, a little at a time.
• 17 once all the ingredients are mixed together, return the chili to a simmer.
• 18 simmer the chili for 2-3 hours uncovered.
• 19 remember to stir the chili occasionally and add water or if necessary.
• 20 makes about 10 quarts (leftovers freeze well).
• 21 the chili should be allowed to age 1-2 days in the refrigerator.
• 22 serve the chili over rice or pasta midwest-style and add your favorite condiments.
• 23 serve the chili with a salad and your favorite and you will have a feast.
• 24 cheese biscuits and cornbread are also wonderful with this recipe.
• 25 the ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
• 26 just place them in sealed containers or ziplock bags and place in the refrigerator until the next day.