Steve's Super Bowl Chili

Grandpa Poth makes this every Super Bowl Sunday - who knew?  David and I happened to be with Dad and Denise in Denver for the Super Bowl (go Pats!) and we loved this.

SUPER BOWL CHILI

2 T Crisco*
2 large onions, finely chopped
4 cloves garlic, finely chopped
2 pounds lean ground beef,  course chili grind
4 T ground red chile (hot or mild, or a combination)
2 tsp celery salt
1/2 tsp cayenne pepper
2 tsp ground cumin
1 tsp dried basil
2 tsp salt
2 16-oz cans plum tomatoes
2 bay leaves
6 C water
1 cinnamon stick
4 whole cloves (optional)
2 green peppers, cored, seeded, and coarsely chopped
2 16-oz cans kidney beans, drained

1.  Melt the fat in a heavy pot over medium high heat. Add onion and garlic, cook until onion is translucent.
2.  Add the meat to the pot.  Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3.  Stir in the remaining ingredients up through the cloves.  Bring to a boil, then lower the heat and simmer, uncovered, for 2 1/2 hours,  Stir occasionally.
4.  Stir in the green pepper and beans and simmer, uncovered, for 30 minutes longer.
5.  Remove the cinnamon stick, bay leaf, and if possible, cloves.  Taste and adjust seasonings.

* or butter/olive oil


Serve with tortilla chips, sour cream and grated cheese.  Yum!