Crazy Ed's Holiday Chili


4 large white onions, chopped
1 tablespoon extra virgin olive oil, divided
4 1/2 pounds ground round or ground venison
5 garlic cloves, minced
8 ounces Italian-style tomato paste
3 large chipotle peppers
2 ounces ancho (dried) peppers
habanero peppers to taste (optional)
2 cups boiling water
10 3/4 ounces tomato soup
8 ounces tomato sauce
24 ounces dark beer (suggest Bully! Porter)
10 3/4 ounces beef consomme
2 16-ounce cans Italian-style diced tomatoes
2 16-ounce cans crushed tomatoes
12 ounces sliced fresh baby portabella mushrooms
4 16-ounce cans kidney beans
4 stalks celery, chopped medium (including heads)
2 large green peppers, chopped medium
4 1/2 ounces black olives, chopped medium
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
3 tablespoons honey
1/4 teaspoon liquid smoke
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red (cayenne) pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3 tablespoons corn flour (masa, or fine cornmeal)
1 tablespoon powdered cocoa
1 teaspoon coarsely ground black pepper
3 whole bay leaves
1 teaspoon paprika
1 tablespoon sea salt
1 teaspoon Mexican oregano
2 teaspoons ground cumin
1 teaspoon dry parsley
1 teaspoon dry cilantro
1 teaspoon dry mustard


Using a large skillet over medium heat, cook onions in half of the olive oil until nearly translucent. Add garlic to the skillet and cook one more minute. Place onion mixture in a large stock pot (12-quart). Add meat and remaining oil to skillet and brown meat. Add tomato paste to the meat during the last few minutes of browning, without draining stock pot.

Remove seeds, veins, and stems from the chipoltes, anchos and habaneros. Tear chilies into small pieces and soak in boiling water for 30 minutes. Puree chilies and water in blender until paste forms. Add paste to stock pot; mix well.

Add next 11 ingredients to the stock pot and bring to a simmer. Do not drain any canned items.

In a small bowl, mix Worcestershire sauce, vinegar, honey, and liquid smoke until the honey is dissolved. Add this mixture to the stock pot and stir well.

In a small bowl, mix remaining dry ingredients together; mix well. Add to the stock pot gradually, mixing well. Return chili to a simmer for 2 to 3 hours uncovered. Stir occasionally and add water or beer if necessary.

Age chili 1 to 2 days in the refrigerator before serving.


10.5 quarts (leftovers freeze well)


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This is good chili. It is

This is good chili. It is different, very smoky, and it has some kick. And I didn't add any ancho or habanero chilies. I cut the recipe in half as it is a huge recipe! It still made a whole 8 quart kettle full. Next time I will add more beans. I'm serving it at the chili cookoff at work.