Brooks Chili

• 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

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)

Vegetable prep

1. Heat oil in pan
2. Sauté onion until clear
3. Add celery and peppers
4. Heat until tender/crisp

Chili

1. Brown ground beef in big pot
2. Drain fat
3. Add tomatoes (swish each can with water, add water to stock as well)
4. Add chili powder
5. Heat to boiling, then reduce to simmer
6. Drain beans, add them
7. Add garlic, Worcestershire sauce, cumin, vegetables
8. Add Worcestershire sauce, hot sauce, barbecue sauce, lime, and other bonus ingredients to taste
9. Add about 1 can of water by eye, veggies should just be covered.
10. Simmer at least 1 hour (at least 4 ideally), stirring regularly