Brooks Chili
Ingredients
3 lb. lean hamburger (80% lean chuck)
2 tbsp. oil (vegetable, olive, etc.)
1 lg. yellow onion, peeled and chopped (optional)
3 stalks chopped celery
4 cloves garlic, peeled and crushed
3 tbsp. chili powder (add to taste)
1 tbsp. cumin (ground or whole)
3 tbsp. Worcestershire sauce
3 lg. (28 oz.) cans crushed tomatoes
3 bell peppers (red/yellow) seeded and chopped
2 lbs. kidney beans (unsugared)
1 lbs. black beans (unsugared)
Black pepper as desired
NO salt - chili powder is salty
Bonus ingredients
To be added to taste, amounts not exact.
3-6 tbsp. Worcestershire sauce
2 tbsp. Red Hot sauce
1 tbsp. Tabasco sauce
2-4 tbsp. chili powder
3-5 tbsp. random barbecue sauce (e.g. Memphis BBQ)
1-3 cloves minced garlic
1/2-1 Lime juice (from an actual physical lime)
Directions
Vegetable prep
Heat oil in pan
Sauté onion until clear
Add celery and peppers
Heat until tender/crisp
Chili
Brown ground beef in big pot
Drain fat
Add tomatoes (swish each can with water, add water to stock as well)
Add chili powder
Heat to boiling, then reduce to simmer
Drain beans, add them
Add garlic, Worcestershire sauce, cumin, vegetables
Add Worcestershire sauce, hot sauce, barbecue sauce, lime, and other bonus ingredients to taste
Add about 1 can of water by eye, veggies should just be covered.
Simmer at least 1 hour (at least 4 ideally), stirring regularly