Crazy Ed's Holiday Chili
- Ready In:
- 2hrs 45mins
- Ingredients:
- 39
- Yields:
-
10 quarts
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 beer (I use Boulevard Bully! Porter)
- 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
directions
- 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.
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