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Crazy Ed's Holiday Chili
Eclectic Chili!
4 lg. white onions, chopped
1 Tbls. extra virgin olive oil
4 1/2 lbs. venison or ground round
5 pressed garlic cloves
8 oz. Italian tomato paste
2 cups boiling water
3 lg. chipolte peppers
2 oz. ancho chilies
Habanero Peppers (Hot) to taste
10 3/4 oz. can of Tomato Soup
8 oz. tomato sauce
24 oz. Boulevard Bully Porter (Dark Beer)
2 16 oz. cans diced tomatoes
10 3/4 oz. can of Beef Broth
2 16 oz. cans crushed tomatoes
8 oz. sliced fresh mushrooms
4 16 oz. cans dark red kidney beans
4 chopped celery ribs/head
1 lg. chopped green pepper
4 1/4 oz. can chopped black olives
2 tsp. Worcestershire Sauce
2 Tbls. Balsamic Vinegar
3 Tbls. 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 Tbls. corn flour (masa)(processed cornmeal)
1 Tbls. Dutch Processed Cocoa
3/4 tsp. coarse black pepper
3 whole bay leaves
1 tsp. paprika
1 Tbls. 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 chipoltes, 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, return 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.

The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes. Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.

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.

Preparation Time: 45 min. Serves: 25
Recipe Origin: United States
Submitted by:
Ed Sizemore
United States
This recipe has been viewed 4278 times.


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