Ohio 8- way Chili

Feel free to use more spices than what’s listed. I usually add lots more chili powder and then a little more cumin and cardamon than what the recipe calls for. You don’t need any more cinnamon. You may not taste the cinnamon the day you cook the chili, but you’ll taste it the next day.

ingredients

4 Tbls oil
2 Med onions, coarsely chopped
1 C. finely diced celery
4 Large garlic cloves, chopped
1 lb. beef steaks, cut into small cubes
1 lb boneless pork, cut into small cubes
2 16-oz cans red kidney beans
5 C. Canned tomatoes
2 large red peppers, coarsely chopped
2 tsps ground cumin
4 Tbls chili powder (I use soooo much more than that, like 10- 15. depending on hot hot and rich I want the sauce)
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 bay leaf

directions

1
1. Heat oil in a large pot over medium heat. Add onion, celery and garlic. Saute 15 minutes. Add the meats and brown.
2
2. Add the remaining chili ingredients and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally to prevent sticking, for 2 hours.
3
3. To serve, arrange the eight ways in serving bowls suurounding the pot of chili.
4
8 Ways Serving:
5
1 lb spaghetti, cooked and tossed in 3 Tbs of olive oil.
6
4 med. red onions, coarsely chopped.
7
1 lb. sharp Cheddar cheese, grated.
8
3 C. long grain white rice, cooked.
9
6 Cups sredded iceberg lettuce
10
1 pint sour cream
11
4 ripe avocados, coarsely chooed and tossed with 1 Tbls lime.
12
Tortilla chips