FRED'S RED HOT CHILI CON CARNE

FRED'S RED HOT CHILI CON CARNE image

Yield 12 bowls

Number Of Ingredients 25

You will need the following:
Large Dutch oven or boiling pot.
Large non-stick skillet or frying pan.
3 lbs. of ground sirloin, ground buffalo, leanest ground beef, or stew meat, or venison chopped.
2 ½ lbs. of dried Black beans, kidney beans, chili beans, red beans, pinto beans or a mixture of any of these. (You may substitute with 4 cans 15 oz. canned beans if you wish.)
12-14 cups of water.
3 celery sticks chopped.
1 onion chopped.
3 medium tomatoes chopped. (Or two 15 oz. cans of chopped tomatoes.)
¾ cup of mild chili peppers chopped.
¼ cup bell pepper, chopped.
½ tablespoon cilantro, chopped.
1 teaspoon minced garlic.
1 teaspoon chili powder.
½ teaspoon ground cinnamon.
¼ teaspoon kosher or sea salt.
¼ teaspoon black pepper.
¼ teaspoon lemon pepper.
½ teaspoon Hershey's chocolate powder or syrup.
12 oz. beer or ale.
2 tablespoons lemon juice.
½ cup olive oil.
½ tablespoon of Tapatio hot sauce.
6 oz can tomato paste.
Two 1.25 oz. packets of chili seasoning.

Steps:

If you are using dried beans, put beans in a large pot of cold water (about 7 cups of water) and let them soak eight hours or overnight. Drain the water out and rinse the beans. (This is very important!) Put the beans back in the pot with about 6 cups of water and ½ tablespoon of olive oil. Bring beans to a boil. Lower heat, and simmer low, covered for 2 ½ hrs. Check the beans every half hour or so, careful not to burn beans. Drain the water, again add 2 cups fresh water, ½ tablespoon of olive oil, and set aside. If you are using canned beans, drain any liquid from beans, put beans in boiling pot and set aside. Put about a tablespoon of olive oil and meat into skillet and brown it. Add meat to the bean pot. Put onion, garlic, chili peppers and bell pepper in skillet, with 1 teaspoon olive oil, and sauté with ONE of the chili seasoning packets, until onions are caramelized and garlic and peppers are browned, and then put this mixture into the bean pot. Add ALL the other ingredients to the pot, add a little water if needed, it should be like soup at this stage, and bring to a boil. Cover and simmer on low (check and stir every ½ hour or so, careful that the beans do not burn) about 2 ½ hours until beans and meat are tender and chili thickens. Serve with corn bread, muffins or tortilla chips and a salad. Garnish with grated sharp cheddar cheese or sour cream. Serves about 12 half cup servings.