Ole! Chili Con Carne

• ONE
• 1 large onion, chopped
• 1 green bell pepper, chopped (or 4 seeded large jalapenos)
• 4 peeled fresh garlic cloves, chopped
• 1 tablespoon bacon fat or 1 tablespoon olive oil
• 1 bay leaf (removed)
• 1 1/2 lbs lean ground beef (or 1 1/2 lbs ground turkey)
• 2 tablespoons cornflour
• TWO
• 4 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt (or to taste)
• 3/4 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground sage
• 1 pinch ground cinnamon
• THREE
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can red beans or (15 ounce) can black beans
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes (or Ro*Tel Chunky, Mild or Hot)
• 2 teaspoons fresh squeezed lime juice

1. NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE): DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped.
2. HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened.
3. ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns.
4. SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
5. ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method.
6. STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed).
7. REMOVE bay leaf.
8. LADLE into serving bowls and garnish with desired toppings.
9. SERVE.
10. SNAP your fingers and shout,"OLE!".

onion, green bell pepper, garlic, bacon, bay leaf, lean ground beef, cornflour, chili powder, cocoa powder, brown sugar, ground cumin, kosher salt, ground coriander, black pepper, celery salt, oregano, ground sage, ground cinnamon, three, kidney beans, pinto beans, red beans, tomatoes, tomatoes, fresh squeezed lime juice

Taken from www.food.com/recipe/ole-chili-con-carne-501775 (may not work)