Mary Jae's Cheddarhead Chili 

http://www.io.com/~wallen/chili/contributed.html#18

Let me preface this by saying that I rarely measure anything. I cook by intuition, taste, 
and smell and have a great deal of trouble sticking to any recipe. I'll confess I totally 
guesstimated on many of the measurements, so keep this in mind when you're cooking 
this chili and feel free to adjust any amounts to your taste - I promise you won't mess it up!!


Mix the following in a large stew pot: 
2 lbs. of browned chorizo (The long tubes, not the links) 
2 lbs. of black angus stew meat, seared in the chorizo grease or canola oil 
3 28 oz. cans of Hunt's whole tomatoes * 
3 6 oz. cans of Hunt's tomato paste 
2 6 oz. cans of regular V8 juice (avoid the urge to get 1 12 oz can... they're watered down) 
2 10 oz. cans of Ro-Tel Diced tomatoes and green chilies 
2 4 oz. cans of diced green chillies 
* If you're feeling ambitious and it's tomato season: blanch, peel and quarter about 15-20 
tomatoes from the garden or produce section.

Chop and add: 
4 bell peppers: 1 green, 1 red, 1 yellow, and 1 orange 
1 huge white onion 
4 tomatillos 
10 cloves of garlic 
1-2 jalapeno peppers (or to taste) 
1-2 habanero peppers (or to taste) 
Turn the heat on medium high once these ingredients are all mixed together. Then add: 
1/2 a cup of chicken broth

Add 1 dash each of the following, if you have it: 
cherry wine (large dash) 
red wine vinegar (medium dash) 
Brer Rabbit's molasses (medium dash) 
soy sauce (little dash) 
liquid smoke (tiny dash) 
Add 1-4 Tablespoons each of the following, according to your taste. What I say I use are 
strictly guesses so use your cooking intuition: 
chili powder (I use about 4T) 
paprika (also about 4T) 
cayenne pepper (about 1 to 2T) (It's up to you!) 
cumin (about 2T) 
celery salt (about 1 or 2T) 
Salt and pepper to taste 
WunDoeMus to taste (I like 1/2 - 1 cup) 
I usually let this mixture simmer over medium low heat for a couple of hours, but you can 
serve it after 20-30 minutes if you have impatient people to feed. I always taste it a lot to 
monitor its progress. When it's ready to be removed from the heat, I add the following: 
4 16 oz. cans of Bush's Best Chili Beans 
1 11 oz. can of Green Giant Super Sweet Yellow and White Corn 
Juice squeezed from 1 lime 
The rest is up to you. I freeze most of it and find that it improves with age (two or three 
weeks, at least - I haven't tested the shelf life much longer than that.) Editor's note: Use 
serving-size freezer baggies

Serve with: 
Premium Saltines 
Plenty of grated Wisconsin Cheddar Cheese