Chili Scott's Way

In our house growing up, Sunday was "the cook's" day off, so a big pot of chili or spaghetti sauce was simmering on the stove around supper time, and we were allowed to get some anytime we wanted. I believe the chili recipe was my father's or at least it was one he approved of and true to that period of time the tomato part of the chili recipe was provided by Campbell's canned tomato soup - preservatives and all.

Sitting at the bar at Bobbie Van's one recent afternoon, we were catching up with the bartender Scott, comparing notes about the season, trading jibes about the "beautiful people", and sharing recipes to be cooked on short winter days. Scott said he was about to make a big batch of his chili, a recipe he said he's honed over the years, one that is guaranteed to make the house smell wonderful and to feed you well throughout these winter months, right out of the freezer. As he began to itemize the ingredients, I stopped him and asked for some paper, as it just sounded so good.

The list of ingredients is long but I'm here to tell you this is truly some of the best chili I have ever had, and it is one of my favorite winter dinners topped with some chopped, raw yellow onion, some grated cheddar cheese, and maybe a dollop of sour cream - if I really want to gild that lily. So the house smelled wonderful and my freezer is now stocked with enough chili to get us through to Spring (I think).

Chili Scott's Way
(3-5 quarts)

1 large can black beans, undrained
1 large can kidney beans, undrained
1 large can pinto beans, undrained
1 small can black beans, undrained
1 large can stewed tomatoes
1 small can diced tomatoes
1 large (or two small) red onions, chopped
1 large yellow onion, chopped
1 large white onion, chopped
1 bunch of scallions, chopped (whites and greens)
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
4 to 5 stalks of celery, washed and chopped
1 decent size jalopeno, seeded and diced fine
3 pounds ground pork
6 to 9 tablespoons of chili powder, divided
2 to 3 teaspoons salt (to taste)
Freshly ground pepper
Tobasco sauce (to taste)
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Prepare all of the ingredients - mise en place.
Add a couple of tablespoons of olive oil to a very large pot. Add all of the onions and sweat for about 10 minutes.
Add the remaining chopped vegetables and cook, stirring from time to time, for another 10 minutes.
Add 2 tablespoons of chili powder and stir.
Add the pork and brown, this will take at least 10 minutes if not longer.
Add 2 tablespoons of chili powder and stir.
Add the beans, undrained, and the tomatoes. Stir to combine thoroughly.
Add 2 tablespoons of chili powder and stir. Add more to taste.
Add salt in increments throughout the cooking process.
Add a large can of beer and stir.
Cook over low heat for 4-5 hours.