Homemade Chili

(Yields 1 1/2 gallons)

5 Stalks of Celery, chopped
3 Small Jalapenos, thinly sliced (optional)
3 Purple Onions, diced

Sauté vegetables in olive oil or bacon grease until translucent, then add:

4 Cloves of Garlic, minced

Sauté for about 30 seconds. Add the following spices and bloom them in hot oil and veggies.

1 - 3.12oz Container of Chili Powder

2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1 tbs Cumin
2 tsp Oregano
2 tsp Granulated Onion
2 tsp Granulated Garlic

Once mixture has bloomed, add:

1 Cup Red Wine

Reduce wine for about 10 minutes, then add:

1 - 14oz Can of Tomato Sauce
3 - 15oz Cans of Diced Tomatoes
3 Cups of Beef Stock
1 - 12 oz Can of V8 Juice
3 tbs Caldo de Tomate con sabor de Pollo
2 tbs of your favorite rub seasonings
2 1/2 lbs of your favorite meat (chopped brisket, ground pork, ground beef, etc.)
1 - 15oz Can of Black Beans
1 - 15oz Can of Pinto Beans

Bring to a slight boil, then reduce heat to a simmer. If using ground meat, simmer for about 30 minutes to an hour. If using brisket, simmer for about 3 hours - or until the meat is tender.