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1
Using a large skillet cook the onions in half of the olive oil until nearly translucent.
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2
Add the garlic to the skillet and cook for 1 more minute.
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3
Place the onions in a large stock pot (12 quart).
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4
Brown the meat in the remaining oil.
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5
Add the tomato paste to the meat during the last few minutes of browning.
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6
Add this to the stock pot without draining.
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7
Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
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8
Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
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9
Puree the chilies and water in a blender until a paste forms.
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10
Add this paste to the stock pot and mix well.
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11
Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
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12
Do not drain any of the canned items.
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13
Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
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14
Add this mixture to the stock pot and stir well.
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15
Add all of the dry spices together in a small bowl and mix well.
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16
Add this spice mixture to the stock pot slowly, a little at a time.
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17
Once all the ingredients are mixed together, return the chili to a simmer.
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18
Simmer the chili for 2-3 hours uncovered.
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19
Remember to stir the chili occasionally and add water or beer if necessary.
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20
Makes about 10 quarts (leftovers freeze well).
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21
The chili should be allowed to age 1-2 days in the refrigerator.
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22
Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
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23
Serve the chili with a salad and your favorite beer and you will have a feast.
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24
Cheese biscuits and cornbread are also wonderful with this recipe.
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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.
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26
Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.
