When I make Chili, I make quite a large batch. I use my canning pot, so there is plenty of room for all the goodies. I make enough to almost get through the winter, by using my food saver to freeze it. It is delicious, my family has wanted me to enter it into many cook offs, but I say as long as they are satisfied, so too am I..this makes probably 20 (2 cup ) servings. I grew Habanero's this summer, so all it took was one to heat this up..normally I add jalapeno's and a lot of them to get the same amount of heat that I got from just one of those hot little devil habanero..lol..
1First, chop all the fresh veggies. Assemble all of the ingredients, it is a lot faster when everything is ready to dump in, as needed.
Brown the bacon, drain and set aside.
2Add oil to the pot, med heat, and add the celery, onion, red peppers, habanaro, cook for about 5 minutes, stirring frequently. A minute before finished, add the garlic.
3Then, add all of the meats. Stirring frequently till cooked through, it's a lot, so may take 20 minutes or so.
4After all the meat is cooked through, add all of the remaining ingredients, bring to a boil, then simmer for roughly 2 1/2 hours..it will thicken up as it cooks..if you desire not quite as thick, add some water to your liking.
5When finished, taste, if needs more spice add it, stir well. Then add the bacon, stir, and you have chili!..
6if you don't want this big of a pot of chili, just half the ingredients..it is worth it though, if you have room in your freezer to store, it freezes well...