Mama's at work and I'm makin' CHILI!!!
O,D.'s Chili
2 Tablespoons Olive Oil
2 - 3 cloves of Garlic, crushed
1 large Spanish Onion, chopped
2 - 2 1/2 lbs of very lean ground meat (90%+, turkey, or our preference, venison)
1 can or bottle of beer
2 Tablespoons Chili Powder
About 2 cups of chopped peppers, medium to mild salad peppers. Chili peppers, Hungarian Hot Wax, Banana Peppers, Red Cherry Peppers...whatever is seasonal or on hand. I often use poblano and serrano if its all I can get.
If you want it really hot, add a chopped Jalapeno, seeds removed. No Bell peppers if you don't have to.
4 to 8 Medium to large dried Cayenne Peppers, cut with kitchen sheers
1 Family Size can of Campbell's Tomato Soup
1 Can Rotell
1 Small (4 oz) can of sliced mushrooms, stems and pieces
1 Can (10.5 oz) can Frijoles beans, drained
2 cans (10.5 oz) Diced Stewed Tomatoes
Chop all peppers, except Cayenne Peppers, put into a bowl.
In a large roasting pan heat 2 tablespoons of olive oil, add the chopped onion and crushed garlic, saute just to tender.
Add the ground meat, keep turning while it browns. When the meat is close to being done, add the whole bottle of beer.
Stir and let simmer, 10 - 15 Minutes so the beer flavor cooks into the meat.
Add chili powder, all chopped peppers, cut cayenne peppers with kitchen sheers into pot, stir well, simmer 5 - 10 more minutes.
Add tomato soup, stewed tomatoes, Rotell, mushrooms, and beans.
Stir well, let simmer a minimum of 2 hours, stirring frequently.
If you use a slow cooker, you do not have to stir as often.
The longer it cooks the more the flavors meld together.
We consider this "medium" heat....Some may not.
Its not completely home-made from scratch, but it works. 
