Directions: |
Directions:Combine first seven ingredients in a 5 quart kettle and turn on low. Add water if mixture is too thick. Dice the next five ingredients, mix them together and set aside. Fry bacon to crisp state. Drain fat. Pat bacon dry with paper towls and crumble into the kettle.
Brown hamburger in large skillet. Make sure to salt/season the hamburger while browning. When about 1/2 to 3/4 browned, drain fat. Add onions, peppers and garlic. Continue to brown hamburger, mixing onions, peppers and garlic togehter with hamburger until brown enough for your taste. Add this mixture to the kettle.
Add water to match how much broth you like. Turn up heat until slow boil (which I call glub), stirring occasionally. Add following ingredients to your taste: Celery salt, garlic salt or powder, pepper, Mrs. Dash Salt Free Seasoning, Pappy's seasoning (California origin).
I consider chili done after three hours of glub. You can eat it right away or it will keep one week in the refrigerator. It also freezes well. I have a bowl or two the first day or night, then refrigerate. The next day, I bring it back to a glub slowly and reseason, if necessary. |
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Notes: |
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Notes: To make yourself a hero, add Tobasco to a bowl of chili. To take the bite out of the chili, add brown sugar to bowl. Sprinkle on grated cheese if you want.
I used to make Buller's Blizzard Brew on bad winter days. One time it was the best chili I ever had. More than once the dogs wouldn't eat it.
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