This recipe makes about 2 gallons of thick, tangy chili that has a rich flavor throughout, and will leave you with a glow in your stomach. This is definitely not for those who cannot handle alot of spices. Another word of note; this recipe is very acidic and should therefore not be cooked in an unlined or aluminum pan.

Ingredients:

3 pounds ground beef
3 each jalepano, serreno and anaheim peppers, finely chopped
3 large onions, coarsely chopped
3 large green peppers, coarsely chopped
5 bay leaves
2 packages of chili seasoning mix (hot)
1 jar salsa or picante sauce (12-15 oz)
1 6oz can of tomato paste
1 2oz bottle of tabasco sauce
32oz canned, peeled tomatoes, drained
6 cans of assorted beans, drained
5 cloves of garlic, minced
1 jar pepper rings with 1/2 the liquid
1 tsp salt
2 12oz cans of beer
1/2 Tblsp black pepper 1 Tblsp ground ginger
2/3 Tblsp ground mustard
2 Tblsp curry powder
1 1/2 Tblsp cumin
2 Tblsp crushed red pepper
8 Tblsp chili powder
1/2 Tblsp paprika

Fry the meat in a skillet until well browned and the transfer to a large pot, lined and not aluminum. Add all the other ingredients and begin cooking over moderate heat. Stir the mixture fairly often to prevent scorching on the bottom of the pan. When the chili begins to boil, stir vigorously to make sure nothing is sticking to the bottom and then lower the heat and allow to simmer for 1-2 hours, stirring occasionally. Serve hot with lots of crackers and beer or milk.