Game Day Chili

Back in the day there was a very spicy Chili Cook-Off in Saline each year. One year the winning chili went on to take state and national honors so it was indeed a prize-winning recipe. The interesting thing was that this chili had no beans. Now, to some, that would be chili heresy, but I guess not if you're from Texas. Supposedly, many Texans like their "bowl of red" to be beanless. This recipe which is an adaptation of the Bob Varga's winning recipe does not have beans but I have to say I don't really miss them.

1 lb ground pork
1 pound round teak, cut into small dice
1 huge onion, diced
1 huge green pepper, diced
8 celery stalks, diced
1 can green diced green chilis
7 garlic cloves, minced
2 bay leaves
2 oz chili powder
4 T cumin
1 t sugar
2 T beef base
1 t oregano
1 huge can whole tomatoes, crushed up
1 15 oz can tomato puree
1/2 jar spicy tomato juice
4 hot peppers (jalapenos or habaneros) chopped finely

In large soup pot brown the meat, and then add all the spices. Stir in the onion, pepper, celery, chilis. Let cook about 20 minutes. Add everything else and simmer uncovered for two hours.

When ready to serve--add toppings of your choice:  we do avocado, pickled jalapeno, Greek yogurt and cheese-plus oyster crackers!