Joseph's Very Famous Blue-Ribbon Chili

This can be made in one large soup pot or in a 6- or 7-quart slow cooker. This will make about 6 quarts of wonderful chili.

subheading: INGREDIENTS:

a few tablespoons broth or water

2 medium-sized onions (baseball), diced

2 large green peppers, cleaned and diced

4 to 5 cloves of garlic, minced

optional: 1 teaspoon Koshering or flake salt

1 to 2 teaspoons ground black pepper

1 tablespoon cumin

2 to 3 tablespoons chili powder

1 teaspoon ground coriander seed

½ teaspoon of Aleppo pepper flakes (Need a sub for Aleppo? Mix four parts sweet paprika to one part cayenne. Optional: Add a tiny pinch of salt. Or you can use crushed red pepper flakes)

2 large (28-oz) or 4 small (15-oz) cans organic, no-salt-added diced tomatoes

1 small can (6 oz) tomato paste

6 small cans (15-oz) of no-salt added beans

note: Note: I usually use prepared-by-me beans from Rancho Gordo. I usually mix two or three different beans, whether I use dry or canned. Black, pinto, and kidney make good choices. I have used all black beans and yellow hominy, in which case I call it Bumblebee Chili.

Optional: 1 large or 2 small cans white or yellow hominy

1 tablespoon maple syrup or honey

About 2 tablespoons Bragg Liquid Aminos

about 1 teaspoon Tabasco (what you are after here is the small amount of vinegar, so you could sub apple cider vinegar)

1 tablespoon dried basil

½ to 1 tablespoon dried oregano

Directions at plantstrong.com

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