The Big Fisch's Killer chili

The Big Fisch's Killer Chili

2 lbs lean ground beef or ground chuck
3 or 4 yellow onions- larger is fewer
6 tblsp of garlic bits from a jar
One squirt of Worcestershire sauce
2 sm cans Hunts tomato paste
1 lg can of crushed tomatoes
1 lg can of whole tomatoes
One squirt of yellow mustard
One squirt of bbq sauce
1 medium can of chili beans
Lots of oregano
2 bay leaves
Chili powder until the mix changes color- add gradually, in small ammts.
4 tsp curry
5 tblsp Maggai sweet chili sauce
1/4 cup white wine


Brown and drain the Ground beef
Dice onions to 1/2 inch chunks. Add half with the oregano to the beef after draining in a stock pot. Let simmer as you gather the rest of the stuff on med/low heat.
Add tomatoes & paste, Worch. Sauce, mustard, bbq sauce, beans and let stew for a bit. Stir the beans periodically at the start to prevent burning.
After worrying about it for about an hour, then add garlic, the third diced onion, chili powder (let color change as simmers!), curry, sweet chili sauce, bay leaves and wine. The wine should be either first or last to let the alcohol burn off.
Let simmer covered on low. Before you go to bed, put in that last onion, or put in an hour before you serve, if you like an al dente effect. (Option: add 1 chopped stalk of celeriac before bed too.) The end product should be a very thick, meaty ragout without being obnoxious. If you like that "peeled wallpaper effect," throw a bunch of hot sauce in your own bowl- you barbarian!Eat watching TV the following day!