it's got a kick, so be careful.....
Doug’s Chili
1 lb. ground chuck
1 large white onion
½ large green bell pepper
1 tsp. roasted garlic
chili powder to taste
salt to taste
black pepper to taste
½ tsp cinnamon
1 tsp instant coffee
1 tsp Hershey’s chocolate syrup or Nestles Quick
1 cup catsup
½ cup hickory barbecue sauce
2 tbsp worcestershire sauce
1 tsp celery salt
1 tsp steak seasoning
4 cans chili hot beans
1 can italian stewed tomatoes
1 can diced tomatoes with jalapenos
2 cups water
Brown ground chuck, add roasted garlic, diced onion, and bell pepper while meat is cooking. Cook until meat browned, and drain thoroughly. Rinse with hot tap water to remove excess fat. Return to pan, and add all other ingredients willy nilly. Bring to boil, then reduce to low simmer, stirring frequently, and adding more water as necessary. Makes approximately 4 quarts. Serve with sprinkling of shredded monterey jack cheese and dollop of sour cream on top, and grilled texas toast. I usually use at least ½ of a container of Mexene chili powder, and 2 tsp of black pepper, and about a tsp of salt. Remember, chili is a living, organic kind of dish, and you may add, delete, or adjust quantities of ingredients as you see fit. For fun, try adding corn, spaghetti, macaroni, or mushrooms. Celery is also good.