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(Won an Annual Chili Cook-Off in Dallas)
4 1/2 lb. chili meat, browned
and drained
4 strips crisp crushed bacon
and drippings
3 c. hot water
2 (28 1/2 oz.) cans whole or
stewed tomatoes, chopped
plus liquid
1 Tbsp. Tabasco
1 medium ancho pepper pod
3 large onions, chopped
4 cloves garlic, pressed or
finely chopped
6 heaping Tbsp. chili powder
2 Tbsp. oregano
1 Tbsp. salt
1 Tbsp. ground cumin seed
2 tsp. sage
1 tsp. paprika
2 tsp. ground mustard
1 tsp. cayenne pepper
kidney beans (optional)

Remove stems and seeds from ancho pepper; cut into
strips 1/4-inch wide (be sure to wash your hands after handling
the ancho). Let soak in boiling water to cover while preparing
remainder of recipe. Combine browned and drained meat, bacon,
bacon drippings, water, tomatoes, Tabasco, Worcestershire,
onion and garlic. Simmer 30 minutes. Combine all dry spices;
add half to simmering chili. Drain water from soaking pepper;
chop finely and add to chili. Simmer slowly for 2 hours. Add
remaining dry spices and two to three 10 1/2 ounce cans kidney
beans. Add additional water, as needed. If you prefer a very
hot chili, add more cayenne or chopped jalapenos. Ancho pepper
loses a lot of its hotness after cooking, leaving nice spicy
flavor. Makes 3 quarts.

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