"Some Like It Hot" Spicy Chili

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Author: Roz

4 Tbsp. olive oil
8 large garlic cloves minced through a garlic press
2 - 3 cups finely chopped celery including the leaves
2 onions finely chopped
2 large green peppers chopped
2 lbs. ground pork
4 lbs. lean ground round you can also use ground turkey in this recipe
1/2 can chopped jalapeno peppers . . . or better yet 1/2 of one chopped fresh jalapeno pepper with seeds removed ~ ~ note that using the fresh option increases the level of heat (spiciness).
1/2 cup chili powder
1 tsp. cumin
2 tsp. oregano
2 Tbsp. red pepper flakes
3 Tbsp. cayenne pepper
1 Tbsp. paprika
2 28- oz. cans of diced tomatoes
5 6- oz. cans tomato paste
1 28- oz. can tomato sauce
6 cups of water
2 cans dark red kidney beans drained and rinsed
2 cans black beans drained and rinsed
1 can pinto beans drained and rinsed
1 can garbanzo beans drained and rinsed
1 can cannellini beans drained and rinsed
1 can of corn drained

Heat the olive oil in a large, heavy pan.
Add the garlic, chopped onion, celery, and green pepper to saute'.
Add the pork and beef. Cook while constantly stirring and breaking down the chunks of meat, cooking until the meat is browned nicely.
Add all of the spices and stir until well blended.
Add the tomatoes, tomato paste, tomato sauce and water.
Add the corn (optional).
Add the jalapenos (use the amount you prefer for heat level).
Add all of the beans.
Adjust seasonings by adding more where desired, especially the chili powder, and red pepper flakes!
Cook on low heat for about an hour to allow all of the flavors to blend, adding more water if the chili becomes to thick.
Add a little water at a time until your preference of thickness is reached.
Garnish with sour cream, Mexican cheese, and chopped green onion stems.
Serve with fresh cornbread and/or tortilla chips.
Also have small bowls of sour cream and Mexican cheese to pass around to your guests.