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Jimbo's Killer Chili




Source of Recipe


Spice House


Recipe Introduction


A radio station in Detroit (WXYZ, I think) had award winning recipes it was discussing on the air for listeners. I contacted them, and they sent me a chili recipe. This was about 20 years ago. Since then, the recipe has been modified to our own family's tastes, and passed around. The amount of meat was reduced from 5 pounds to 3-3 1/2 pounds. Some of the smaller spice amounts were doubled and so on. At this point in time, this very spicy concoction (not for the faint of heartburn) is known as "Jimbo's Killer Chili"!



List of Ingredients




1 large can V8 juice or equvalent tomato juice
2 large cans stewed tomatoes
2 packages chili-o-mix, or equvalent
2 packages onion soup mix
3-3 1/2 pounds ground beef and/or venison
1 large Spanish onion, chopped
3 stalks celery, chopped
1 large green bell pepper, chopped
2 banana peppers, chopped
1/2 cup white vinegar
1/2 cup barbecue sauce
2 cloves garlic, crushed
2 bay leaves
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons beef bouillon
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 bottle stout, or other dark beer, optional



Recipe



Brown meat in large pot. If you're using venison, or other extremely lean ground meat, you may need to add some cooking oil to keep the meat from sticking and burning to the bottom of the pot. When meat is nearly browned add celery, onions, garlic, and peppers and cook with meat until onions are partially translucent.

Mix in the rest of the ingredients. If you like it extra hot, add half a dozen dried red peppers. Simmer for 2 hours stirring occasionally.

If you like, add 1/4 bottle of stout or other dark beer, and drink the rest. Simmer for 1 more hour. Remove bay leaves, and serve.


Helpful Hints
For garnish sprinkle with chopped onions and grated cheddar cheese.

Serve with fresh cornbread.


Credit
This recipe was provided by James Draper from Burton, MI