Our Super Bowl Spicy Chili!

Are you ready for some football?  For the Super Bowl today, we're about as ready as possible (mostly ready for all the hype to be over).  Oh yes, we'll watch the game alright, and most importantly, we'll enjoy noshing on some good eats the entire time!   On the menu is a pot of hot n' spicy chili, perfect for not only the big game, but also for a February Sunday afternoon even though the sun is shining brightly and the temperature is a spring-like 60 degrees.  So it's not as though we needed some chili to warm up our innards, but rather to just keep with our Super Bowl game tradition!  This chili recipe is a combination of a variety of recipes that I have married together throughout the years.  It is though, fairly spicy in heat and includes three varieties of beans plus some corn.  We just love it and I hope that you enjoy it too.

Favorite Spicy Hot Chili

4 Tbsp. olive oil
8 large garlic cloves, minced through a garlic press
2 - 3 cups finely chopped celery, including the leaves
2 onions, finely chopped
2 large green peppers, chopped
1 can of corn, drained
2 lbs. ground pork
4 - 5 lbs. ground lean ground round
1/2 can chopped jalapeno peppers . . . or better yet, 1/2 of one chopped fresh jalapeno pepper with seeds removed ~ ~ note that using the fresh option increases the level of heat (spiciness).
1/2 cup chili powder
1/3 cup cumin
2 tsp. oregano
2 Tbsp. red pepper flakes
3 Tbsp. cayenne pepper
1 Tbsp. paprika
2 28-oz. cans peeled, whole or diced Italian tomatoes
3 6-oz. cans tomato paste
1 28-oz.  can tomato sauce
4 cups water
Louisiana Hot Sauce - - generously sprinkle as much as you like (and we like our chili HOT!)
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Garnish:
Sour cream
Finely shredded 4-cheese Mexican cheese blend
Chopped green onion stems
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Heat the olive oil in a large, heavy pan.
Add the garlic, chopped onion, celery, and green pepper to saute'.
Add the pork and beef.  Cook while constantly stirring and breaking down the chunks of meat, cooking until the meat is browned nicely.
Add all of the spices and stir until well blended.
Add the tomatoes, tomato paste, tomato sauce and water.
Add the corn (really this is optional).
Add the jalapenos (use the amount you prefer for heat level).
Heat up the spiciness by adding Louisiana Hot Sauce, about 5 shots to begin with.
Adjust seasonings by adding more where desired, especially the cumin, chili powder, and red pepper flakes!
Cook on low heat for about an hour to allow all of the flavors to blend, adding more water if the chili becomes to thick.  Add a little water at a time until your preference of thickness is reached.
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Garnish with sour cream, Mexican cheese, and chopped green onion stems.
Serve with fresh cornbread and/or tortilla chips.
Also have small bowls of sour cream and Mexican cheese to pass around to your guests.
** This chili freezes very nicely too, since this is a big batch of chili!
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