makes about 12 quarts (a lot)
2 large potato's-+2 onion's- diced
1 red pepper+1 green pepper +2 jalepeno's-diced
3 stalks celery --diced
1 carrot-diced + 2 cups frozen corn
6 large mushrooms chopped
3 lbs of home smoked pork/ beef/venison or 3 lbs hamburger(use liquid smoke) if you don't have smoked meat
1 litre chicken stock
2 litres tomato sauce
4 cans of kidney beans or combinations of beans-i.e. black beans. You could also pan this out a bit more with another 1 or 2 cans of beans-- do not drain
4 heaping tablespoons finely chopped garlic (from a Jar)-more if you wish -to taste
1 large can of chopped tomatoes
Seasoning-hot chili powder, smoked paprika-cumin, cayenne, black pepper. Note : do not add salt unless after simmering you feel you need it. The canned beans ,tomato's and sauces have enough for most people. The predominant taste should come from the chilli powder -the rest you can decide. Watch the spice heat-- not everyone likes NUCLEAR chilli so keep it reasonable and carry bottled heat with you such as tabasco, Frank's, Cha-lula etc.
Method-gently simmer all fresh veg in chicken stock using a little water if required . When almost tender add all remaining ingredients including meat if pre-cooked and smoked. If you are using Hamburger fry it up a little so you don't have protein or cooked blood protein in your chilli. Season to taste. Reduce through gentle heat-if you want a thicker and healthier chili add up to 1/2 cup large flake oats for thickening agent.
Let totally cool and vac-pac in plastic vac bags required serving size-freeze re-heat by placing the bag in hot to boiling water-serve when hot and your boiling water is used for the dishes
. Going to have to take you out soon so I can try some of that again
