As you can see from the above photo, I have some pretty artistic friends. Starting from the left we have: a bug face (a drill was used!), a breakfast plate (although it didn't photograph well, it was rather impressive with pancakes, eggs and bacon), an owl, a spacey-all-over the place pumpkin, and a sad face resembling our friend.
We ate a lot of chili that night, several pies, drank a lot of whiskey, and took pictures with Abraham Lincoln.
Now let's shift back to the chili. This is a made up recipe, which I change all the time. But, I will do my best to summarize it. This time, I added bacon to it. Which most agreed was a good idea.
Feeds 10-14 hungry friends
2 lbs of ground beef
5 slices of bacon, cut into small pieces
1 white onion, chopped fine
3 stalks of celery, chopped fine
5-6 cans of chili beans
1 can of black beans
1 can of kidney beans
3 cans of tomato sauce
1 can of crushed tomatoes
2-3 tbsps of tomato paste
4-5 tbsps on cumin
4-5 tbsps of paprika
2-3 tbsps of Cayenne pepper
2 tsp of dried oregano
5 cloves of garlic, minced
3 chipotle peppers with adobo sauce
1 dried chili pepper, fire roasted and chopped fine
1 tsp of allspice
salt and pepper
1. Cook the bacon, until crisp, and remove to another plate. Then, saute onions and garlic in the bacon fat until translucent. Add ground beef and cook through. Add tomato paste.
2. Add the beans, tomato sauce, crushed tomatoes and the rest of the ingredients. If chili needs more liquid, add water. It usually doesn't need any. But sometimes, I will fill my tomato sauce cans with water to get the remainder of the sauce out, and add a little more liquid.
3. Cook for about 2 to 3 hours, adjusting the seasoning as needed.
I like to serve my chili with sour cream, shredded cheddar, and green onions.