Mike’s Chili Ingredients List

I cook this in LARGE batches, so I use a 26 quart, tall pot. I spray the inside with PAM Olive Oil Spray. Brown the ground meat 1st, then lower the heat to midway between low and medium, for a slow simmer of around 4 – 4 ½ hours. Partially cover the pot to prevent splattering…..uncover the pot after 3 hours to let some moisture evaporate and thicken the broth. I use a wooden stirring paddle and stir every 15 – 20 minutes. Freezes very well

6 – 6 1/2lbs. ground beef (or ½ beef….1/2 venison)
1 ½ - 2 huge onions (chopped coarsely)
4 long, green hot peppers (seeds removed & chopped)these are hot.
5 jalapeno peppers (seeds removed & chopped)these are medium hot.
1 or 2 poblano pepper (chopped)these are mild.
4 Serano peppers chopped..these are hot.
2 6lb. 12oz. cans of kidney beans, 2 2lb cans
2 6lb. 6oz. cans of tomatoes, whole, large, chopped

Use the following spices according to your own taste. Follow the golden rule of cooking....taste it, taste it, and taste it again. You can always add more, but, you can't take it out...Salt, Black Pepper, Dried Red Peppers, Mexican Chili Powder, Ground Cumin, Chipotle Powder, Chipotle Hot Sauce, Sriracha Sauce, St. Lucifer Habanero Blend Powder, Worcestershire sauce, Sweet Baby Rays Honey Barbeque Sauce