1 pound of ground sausage (yes, sausage), your choice; mild, medium, or hot
1 box of Carroll Shelby’s or 2 Alarm chili mix (toss the masa flour)
60 – 64 oz diced tomatoes
60 – 64 oz chili beans, your choice of seasoning level
(if you are really terrified of spicy, you can go with just kidney beans)
16 oz sliced banana pepper rings
8 – 16 sliced jalapeno pepper rings, your choice of tamed or regular
1/2 large sweet onion, chopped
This one’s easy. Wait, no actually it’s complicated – but only in the sheer number of choices you can make to set your own level of heat in your chili. You have your choice of spice level on the sausage and beans; you get to choose regular, tamed, or no jalapenos; banana peppers or no; and cayenne pepper or no. And if you really want to turn up the heat, make it 16 oz of hot jalapenos. The only thing you can’t really do without is the chili powder; without that it’s not chili, is it?
Brown the sausage, no need to worry about it being done, it will finish cooking in the pot.
Chop up the half onion. Dump the onion, beans, tomatoes, sausage, and the chili powder and salt from the 2 alarm chili mix box into your minimum 2 gallon pot. Optionally, add the cayenne pepper. Pour out the juice from the peppers into the pot with the rest of the stuff. Put the pepper rings on a cutting board and cut them all in half, then dump them in the pot.
Put it on the stove over low heat for at least three hours. The longer the better. Don’t let it burn.