I need a good Chili recipe?!

this requires at least an 8 quart stock pot. I've been making this for years and everyone loves it.


Chili

2 T olive oil
3 medium onions, chopped
3 medium green peppers, seeded and chopped
Salt and Pepper to taste
3 T minced Garlic
2# Ground Sirloin (or Round, or Chuck)
1 40 ounce can Brook’s Chili Hot beans
1 40 ounce can Dark Red Kidney Beans, drained and rinsed
2 28 ounce cans diced/stewed/crushed tomatoes (or combination)
1 16 ounce jar medium or hot salsa
1 6 ounce can tomato paste

In an 8 quart, heavy bottom pot, heat olive oil, the add onions and peppers, sprinkle liberally with salt and freshly ground pepper. As the vegetables become soft and translucent, add the garlic and the ground sirloin. Break up the beef and brown until completely browned.

Add the beans, tomatoes, salsa, and cook over very low heat for several hours, stirring repeatedly to keep bottom from burning. As the thickness develops, add tomato paste as needed to make it a thick as you want it. A little sugar can be added if you like it a tiny bit sweeter. Hot sauce of your choosing can be added to make hotter.

This is the best chili recipe you'll ever make. It was the blue ribbon winner at a chili cook-off, garnering a prize worth $20,000 according the the recipe book it came from. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.
This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!
Best Chili

Ingredients:
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Wendy's Chili
1 pound ground chuck
1 15?ounce can of diced tomatoes (liquid included)
1 15?ounce can of red kidney beans (liquid drained)
1 15?ounce can of pinto beans (liquid drained)
1 8?ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4?ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50?60 minutes, stirring occasionally.

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halftime chili

2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
Preparation
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover.

http://www.youtube.com/watch?v=D4s8GWWDD…

Chili Recipe

1lb lean ground beef
brown and drain
Add some chopped onions
1 can tomato sauce
1can diced tomatoes or 1 jar salsa
1 can kidney beans
Mild chilli powder

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Idk, DO you need one?