Crazy Ed's Holiday Chili

Basic Ingredients:
4 Large White Onions - chopped
3 Teaspoons Extra Virgin Olive Oil
4 1/2 lb Venison Stew Meat or Ground Round
3-4 Garlic Cloves, Pressed
8 oz Italian Tomato Paste

Chili Paste:
2 Cups boiling water
3 Large Chipolte Peppers
2 oz Ancho Chilies
Habanero peppers (hot) to taste

OR:
4-5 Chipoltes in Adobo Sauce, chopped

Liquids and Vegetables:
1 can Tomato Soup (10 3/4 oz)
8 oz Tomato Sauce
24 oz Boulevard Bully! Porter
2 16 oz cans Diced Tomatoes
1 can Beef Consomme (10 3/4 oz)
2 16 oz cans Crushed Tomatoes
8 oz sliced Fresh Mushrooms
4 16 oz cans Dark Red Kidney Beans
4 Ribs - chopped Celery (Including head)
1 Large - chopped Green Pepper
4 1/4 oz can - chopped Black Olives

Sauces:
2t Worcestershire Sauce
2T Balsamic Vinegar
3T Honey
1/4t Liquid Smoke

Spice Mix:
1/4t Ground Cinnamon
1/8t Ground Red Pepper
1/8t Ground Cloves
1/8t Ground Allspice
3T Corn Flour
1T Cocoa - Dutch processed if available
3/4t Black Pepper (coarse)
3 Bay Leaves - whole
1t Paprika
1T Kosher Salt
1t Mexican Oregano
1t Ground Cumin
1t Dry Parsley
1t Dry Cilantro
1t Dry Mustard

1. 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. 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 stockpot without draining.

2. 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 stockpot and mix well.

3. Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.

4. 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.

5. 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, bring 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.

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Recipe courtesy of Ed Sizemore aka Zythos
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