Shelley Edelstein’s Championship Texas Chili

This recipe will pretty much fill up a 14 Qt. Dutch Oven

3 lbs. Chili grind meat

2 large yellow onions, diced

20 cloves garlic

1 large can crushed tomatoes (28 oz.)

1 box Pomi strained tomatoes (26 oz.)

1 box Pomi Chopped tomatoes (26 oz.)

2 cups fresh Roma tomatoes peeled, seeded and chopped or substitute one more box of Pomi chopped tomatoes

1 -- 12 oz. can tomato paste

1 cup fresh chiles—grilled, peeled, seeded and diced (usually 2 Poblano and 4 Anaheim)

or substitute 2 cans of diced green chiles

1 chopped fresh jalapeno (or more to suite your taste)

2/3- ¾ cup chile powder

1 ½ - 2 Tbsp. cumin

1 ½- 2 Tbsp. Oregano

2 tsp. Paprika

cayenne pepper to taste (1/4 tsp.)

½ tsp. red pepper

¼ tsp. Chipolte powder

¼ tsp Ancho Chile powder

mushroom powder (optional)

1 Tbsp. Cajun Fire

1 Tbsp. Salt

1/8 cup dehydrated onion

1/8 cup dehydrated garlic

3-4 cups water

¼ cup Masa flour

Saute onions until translucent. Remove to a bowl. Saute meat a little at a time, drain off liquid/fat. Return to Dutch oven and mix in onions and chopped garlic and sauté a little more until the meat is browned. Add the remainder of the ingredients and simmer over medium heat for several hours. Correct the spices and cook a few more hours over low heat reducing the liquids. Skim off any extra fat. Before serving, mix the masa with a small amount of water and add to the chili.