4 large white onions, chopped
1 tbsp. extra virgin olive oil
4 1/2 lb. venison or ground round
5 garlic cloves, pressed
1 (8 oz) can Italian tomato paste

2 c. boiling water
3 large Chipotle peppers
2 oz. Ancho chilies
Habanero peppers (hot) to taste

1 (10 3/4 oz) can tomato soup
1 (8 oz) can tomato sauce
1 (24 oz) can Porter (dark beer)
2 (16 oz) cans diced tomatoes
1 (10 3/4 oz) can beef consomme or broth
2 (16 oz) cans crushed tomatoes
1 (8 oz) can fresh mushrooms
4 (16 oz) cans dark red kidney beans
4 celery ribs/head, chopped
1 lg. green pepper, chopped
1 (4.25 oz) can black olives, chopped

2 tsp. Worcestershire sauce
2 tbsp. balsamic vinegar
3 tbsp. honey
1/4 tsp. liquid smoke
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/8 tsp. ground cloves
1/8 tsp. ground allspice
3 tbsp. corn flour (masa) (processed corn meal)
1 tbsp. cocoa (Dutch processed)
3/4 tsp. black pepper (coarse)
3 whole bay leaves
1 tsp. paprika
1 tbsp. salt
1 tsp. Mexican oregano
1 tsp. ground cumin
1 tsp. dry parsley
1 tsp. dry cilantro
1 tsp. dry mustard

1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. Place the onions in a large stock pot (12 quart). Brown the meat in the remaining oil. Add the tomato paste to the meat during the last few minutes of browning. Add this to the stock pot without draining.

2. Remove the seeds, veins, and stems from the Chipotles, Habaneros, and Anchos. Tear the chilies into small pieces and soak them in the hot water for 30 minutes. Puree the chilies and water in a blender until a paste forms. Add this paste to the stock pot and mix well.

3. Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer. Do not drain any of the canned items.

4. Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved. Add this mixture to the stock pot and stir well.

5. Add all of the dry spices together in a small bowl and mix well. Add this spice mixture to the stock pot slowly, a little at a time. Once all the ingredients are mixed together, bring the chili to a simmer. Simmer the chili for 2-3 hours uncovered. Remember to stir the chili occasionally and add water or beer if necessary.

Makes about 10 quarts (leftovers freeze well). The chili should be allowed to age 1-2 days in the refrigerator. Serve the chili over rice or pasta Midwest-style and add your favorite condiments.

Serve the chili with a salad and your favorite beer and you will have a feast. Cheese biscuits and cornbread are also wonderful with this recipe.

This recipe has won its share of awards. However, my greatest pleasure comes in sharing a great meal with friends and family. It seems everyone always goes crazy over this recipe. It may seem a bit unusual but it is unusually good.

Makes approximately 40 (1 cup) servings.

Submitted by: Ed Sizemore