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Birthday Chili

Birthday Chili

One of my most popular dishes is my chili, and I make it differently almost every time. This chili serves a large number of people and is great to have ready to go if you are hosting a party or an event. The recipe serves twenty to thirty people.

1 c. bacon grease
1 medium yellow onion, diced
1 medium red onion, diced
1 red bell pepper, diced
1 c. mushrooms, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
5 cloves garlic, minced
2 c. chopped carrots
2 c. chopped celery
2 lbs. ground beef
2 lbs. ground pork
1 lb. salami, thinly sliced
1 lb. cooked ham, thinly sliced or cubed
1 c. red wine
4 c. chicken broth
1 46 oz. container vegetable juice
1 gallon water
2 c. frozen corn
6 cans of beans: kidney, red, black, navy, or any combination, rinsed and drained
¼ c. chili powder
¼ c. Worcestershire
1 tbsp. saracha
1 tbsp. oregano
1 tbsp. coriander
1 tbsp. black pepper
salt to taste
chili toppings

In an extra large pot (I used a lobster pot), sauté the vegetables in the bacon grease for ten minutes over medium heat, stirring often. Add the meat and continue cooking the mixture for another ten minutes stirring often. Add the rest of the ingredients except the salt and the toppings, and continue cooking until the mixture comes to a boil, stirring often. After the chili comes to a boil, reduce the heat to low and continue to cook for two hours, stirring occasionally to be sure that none of the ingredients stick to the bottom of the pot. Salt the chili to taste and serve with your favorite chili toppings. We like: chopped cilantro, scallions, red onion, yellow, onion, jalapenos, shredded cheese, sour cream, black olives, and hot sauce. Enjoy!


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1 tsp. pumpkin pie spice
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1 c. GF flour 

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1 tsp. vanilla extract

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Allow the pie to cool for 30 minutes before slicing.

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