Crazy Ed'S Holiday Chili - cooking recipe

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

Preparation

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.