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Now that the Carolina Panthers are in, we've kicked up our plans for Super Sunday a notch or two. My mate, Jeff, believes that anything truly worth celebrating requires a big pot of chili. The recipe below is an original recipe refined over the past decade or two by Jeff and his equally chili-insane brother Mark. It leans hard to the hurtful side of spicy - so leave out half the red pepper if you prefer hotness for normal people. Enjoy and GO PANTHERS!

Ingredients:

2 slices bacon
3 meduim onions, coarse chopped
2 green peppers, coarse chopped
2 celery stalks, coarse chopped
2 fresh jalapeno peppers, diced
5 cloves garlic, coarse chopped
12 oz. fresh mushrooms, coarse chopped
8 lbs ground chuck
1 tablespoon Tabasco

3 to 6 tablespoons red pepper
3 teaspoons cumin

Onion salt to taste (about 1 teaspoon)

Garlic salt to taste (about 1 teaspoon)

3 bay leaves
6 ounces beer
1 15 oz. can stewed tomatoes
2 15 oz. can tomato sauce
1 6 oz. can tomato paste

1. Heat bacon in a large heavy pot. Discard bacon, retain oil. Add onions, peppers, celery, mushrooms, garlic and jalapenos. Cook until onions are translucent.
2. Add meat to pot. Cook until evenly browned.
3. Stir red pepper, cumin, Tabasco, bay leaves, onion salt and garlic salt in bowl with 6oz. beer. Let steep for 15 minutes.
4. Pour spices/beer and remaining ingredients into pot. Add water to cover. Bring to boil, then simmer uncovered for 3 hours. Stir often.
5. Optional sides: authentic Texas-style chili doesn’t include beans, but feel free to heat a few cans of kidney or red beans to spoon on the top. Also great with grated cheddar, sour cream and topped with fresh onion.

Serves: 16