This recipe will satisfy a dozen hungry chili eaters comfortably. Serve with cornbread and/or steamed rice and you’ll have enough for a Super Bowl Party of 20. You could feed a football team chili dogs with this much chili. I’m happy to report that this recipe has some kick. On a scale of 1 to 10 for heat, I’d give it a 6. If you have any questions about the recipe, please call or email me.

1. Cook until done, then blend 1/4 of this and add back:
1 lb pinto beans, soaked overnight, covered with water
2 Tablespoons chili powder
1 Tablespoon dried or fresh thyme
Set beans aside

2. In a big, heavy pot, heat 3 Tablespoons vegetable or olive oil.
Then add 2 to 3 pounds of your preferred meat (depends how much meat you want)
Pork and/or beef is good…not too lean. Stew meat is good, or perhaps a ground pork shoulder. Cook through and degrease.

3. Add to meat and cook for ten minutes, all coarsely chopped:
2 small green bell peppers, 1 yellow onion, 1/2 bunch celery,
5 cloves garlic, 1/2 cup canned jalapeños with the juice, 1 T Dijon Mustard.

4. Add these tomato products (quality canned products are ok):
Three cups diced tomatoes with juice, 2 cups tomato puree, 1/2 cup ketchup
Also add . Stir everything together.
(I find folks like different amounts of tomato in their chili. You may want to start with 2 cups diced tomato and 1 cup puree, then decide for yourself if you want more. The ½ cup ketchup seems to be the right amount).

5. Mix these spices in a separate bowl then add to the pot:
1/4 cup chili powder, 2 T Paprika,  2 T beef base, 1 T dry mustard, 1/2 T Cumin,
1/2 T red pepper flakes,  1 t cayenne, 1 t dry ginger, 1 t oregano, 1 t black pepper,
1 t allspice, 1 t thyme,  1 t sage, 1/2 t celery seed, 1/2 t ground cloves.

6. Add 1 cup strong black coffee. If you prefer to use 1 cup espresso, go for it!
Then add ½ to 1 cup water to get a nice chili consistency.

7. Cook for one hour then add your cooked beans.
Taste and adjust seasoning to your preference.
Now serve, fridge, or freeze.
I like to serve the chili with home-fried tortilla strips & sour cream.