"Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour."
~ John Boswell
BIG BATCH HUBBARD LAKE CHILI
6-7 lbs. lean ground beef
3 Tbsp. extra-virgin olive oil
3 large coarsely chopped Spanish onions
3 stalks chopped celery plus green leaves
6 cloves minced garlic
1 (of each) chopped red, orange, yellow, green pepper
4 (28-oz.) cans chopped/diced tomatoes
1 cup good chili powder
1 Tbsp. Lawry's Seasoned Pepper
1 Tbsp. cracked pepper
coarse salt to taste
1 (40 oz.) can spicy 'hot' chili beans
1 (14 oz.) can spicy chili beans (or black, kidney or pinto)
2 (15 oz.) cans whole kernel corn
2 (4 0z.) cans drained sliced black olives or more if you choose
- Brown meat, drain excess grease and add olive oil. Brown onions and add celery and garlic. Add peppers and saute until soft.
- Cover with canned tomatoes and their liquid, chili powder, salt and peppers. Bring to boil then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
- Stir in beans and their liquid, corn with liquid, and olives. Simmer gently for 20 minutes or until heated through.
- Serve in big bowls topped with shredded Colby/Jack cheese, Garden Fresh salsa and a side of kettle style Blue Corn Tortilla chips.