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Message: <blockquote data-quote="Ristorapper" data-source="post: 53950" data-attributes="member: 810">Headquarters ChiliThis recipe will make approx 10 Quarts (2.5 gallons) of chili.  1.5# lean ground round1.5 # bulk pork sausage1.5 # stew meat (generally cut up round steak)6 -12 ounce cans of you favorite beer3 large peppers (we favor the sweet red, yellow, orange variety)1 stalk celery1 large onion1 bulb garlic1 small head cabbage**  red will give it some color2-3 bags frozen sweet corn 2 large cans stewed tomatoes2 large cans red kidney beans**1-1.5 cups your favorite hickory bbq sauce (secret ingredient) I generally use the whole bottle. LIke space aliens bar-b-que sauce.2-3  Tablespoons Chili powder1-2 Tablespoons Ground CuminSeveral shakes from the Tobasco bottle1-2 Tablespoons crushed red pepperBrown meats until almost cooked through.  Drain grease/fat from ground meats.  Save juices from stew meat/round steak. Work the ground meats into small bite sized pieces.  Cut the round steak/stew meat into small bite sized pieces.  cut up peppers, celery into desirable sized pieces.Cut or tear cabbage leaves into bite sized piecesDice onion and garlic.Into a 10 quart stock pot add 6 cans of beer. turn to medium heatadd all seasoningsadd BBQ saucestewed tomatoesthen add cut up/diced veggiesAdd all meats, drippings from stew meat.If it isn't all in there EXCEPT for the kidney beans, get it in there. COVER the pot with that lid to lock in the flavors.bring to a slow rolling boil then back it off to a simmer and simmer for at least 2 hours. Stir every so often!!Taste/ adjust seasonings if need be.1/2 hour before you want to eat it, add the kidney beans.   Enjoy!!Serve with side of shredded cheese or even put the beans on the side if SOME don't like it in the chili. **WILL GIVE YOU GAS!!!!!!!- - - Updated - - -I know for several years, we would add extra beer and seasonings to the chili and after it was all done, drain off some of the drippings and use it for dip with nacho chips.  Have tried it with water instead of beer;  yuckHave tried it with all kinds of bbq sauces.  It does give this batch of chili its most distinct flavor.Flavor of the celery can make or break the taste somewhat too.   If it is bitter advise to go buy another stalk of celery.I like cheese in mine.We both like to dunk crunchy Cheetos in the chili alsoMany a farting contests have been won by yours truly with this recipe.   There is a reputation to uphold</blockquote>

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