====== 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