Scott’s Chili. This will feed 6-8 people and take 2-3 hours to make.
4 MEDIUM TOMATOES 1.5 CUPS WATER (FROM OLIVES)
1 LARGE ONION, CHOPPED 2 CELERY STALK
1 MEDIUM WHITE ONION 1 GREEN BELL PEPPER
2+ CLOVES GARLIC 3 LB ROUND STEAK
1 LB BACON (OPTIONAL) 1 TABLESPOON FLOUR
5 TABLESPOONS CHILI POWER 2 BAY LEAVES
1 TABLESPOON BROWN SUGAR 1 TBLESPOON DRIED OREGANO
1 TBSP. RED WINE VINEGAR 2 CUP BLACK RIPE OLIVES (HALVED)
1+ CUP PEPPER JACK CHEESE 2 LARGE JALAPENO PEPPERS
2 LARGE MILD GREEN PEPPERS 1 ABANERA PEPPER
1 CORNBREAD 1 SALAD W/DRESSING
1 WHITE or GREEN ONIONS .25 LB SHARP JACK CHEESE
In a Medium Pot:
Simmer the Tomatoes (peeled & coarsely chopped), water (fluid drained from canned olives), 1 large onion (chopped), celery (chopped), 1tablespoon salt, and .5 teaspoon pepper for 1 hour. Stir frequently. While this cooks work on the Large Pot.
In a Large Pot:
Over high heat cook the sliced bacon throughly until brown. Add garlic (crushed) & meat (diced). Brown halfway. Add the medium onion (chopped), & green bell pepper (seeded & chopped), to the browning meat. Continue to cook until the onions become clear.
Pour contents of the Medium Pot into the Large Pot. Add chili powder, 1 tablespoon salt, brown sugar, oregano, vinegar & bay leaves. Reduce heat, cover & simmer for 45 minutes. If needed add flower to thicken. Add halved olives & cheese.
If needed, split the batch into “mild” and “wild” pots. Add diced Peppers.
Cook at very low heat overnight if possible. Longer cook times enhance flavors. Stir occasionally. Do not burn bottom of pot!
Serve with cornbread, salad, chopped onions, grated cheese and cilantro.