The post when you're high thread.

[shavenferret]

DroidKnight said:

3 tablespoons olive oil (extra virgin), 2 finely diced white onions(medium) and 5 finely diced jalapeños(seeds removed), lightly salted in a giant 13.5 quart pan, set to medium high for 8 minutes

after the 8 minutes I threw in 10 minced garlic cloves and stirred for 3 minutes until aromas started to fill the space

Then I added a 6 oz. can of tomato paste and stirred very well all together to make this thick mass that I cooked for 3 minutes until it became a darker red color

I then added 5 pounds of lean ground beef and 2 tablespoons of chili powder and 1 tablespoon of salt (chili powder not pictured). I was sure to mix the meat with what I had very well.

This is what it looked like after stirring, and I cooked this for just 5 minutes (careful not to brown or cook too much, just enough to lock in flavor to the meat)

Next I added 32 oz. beef broth, 2 largely diced green bell peppers, 3 more tablespoons of chili powder, 1 tablespoon paprika, 1 teaspoon freshly ground black pepper, half a teaspoon of onion powder, 1 tablespoon of dried oregano, 1 1/2 tablespoons of finely ground cumin, 1/2 a teaspoon of cayenne pepper,

2 cans 14.5 oz crushed tomatoes

1 can 14.5 oz diced tomatoes

4 cans 14.5 oz fully rinsed red kidney beans

Now from this point I brought it up to a full boil and then reduced heat down to medium to stew for an 1 hour and 10 minutes.  Uncovered for the first 55 minutes to allow for thickening. 

I would stir once every 10 minutes and did add a little more salt for my personal preference. 

Covered for the final 15 minutes to make sure it was nice and steaming hot. 

Turned off heat and let sit for 3 minutes before serving with shredded sharp cheddar on top.  

All the while in the background I have 100 of the greatest all-time opera pieces cranked up to ungodly levels. (The most important ingredient is the love)

Just now finished eating 2 1/2 bowls of this really good chili, yummy yum yum, 

Plenty left over to be reused in the following days for tomorrow's oven-baked frito pies, and Sunday's chili dogs using Johnsons brats.

That looks great, if you're not from Texas, i'm going to pronounce you as an honorary Texan just because of this skillet sensation