Hot Chili

7-8 pounds coarsely ground chuck
3 tablespoons canola oil or lite margarine
5-6 large onions, chopped
2 large cloves garlic pressed or chopped
8 fresh large hot jalapenos, chopped and seeded
2 cans hot jalapeno, chopped
1 ounce dry parsley
3 heaping tablespoons Zatarain's cayenne pepper
1-ounce can cumin
3 ounces chili powder
1 tablespoon Old Boy seasoning
2 tablespoons sugar, to taste
Salt and parsley to taste
4 tablespoons no-salt beef granules
3 cans beef consomme
2 large cans tomato juice (no water, tomato paste or tomato sauce)
Chopped green onions
Sour cream
Shredded cheddar cheese for garnish (if desired)
1-1/2 pounds northern or pinto beans, soaked overnight

Brown meat in 3-4 batches. Drain in large colander. Pour boiling water over to rinse all fat. Put meat in 2-gallon pot. Add 1-1/2 cups tomato juice. Reserve other half. In large skillet, saute onions in oil just until slightly tender. Add to meat mixture, along with the other ingredients (except garlic, parsley salt, and sugar which will be added the last 30 minutes). Simmer on low heat, stirring often for at least 7 hours, adding more tomato juice when needed. Cook beans to chili the last 30-40 minutes of cooking. Add extra tomato juice if thickness not desired. This recipe freezes well in containers, not bags.

Garnish with fresh chopped green onions, sour cream and shredded cheese or with beans on the side.

Makes close to 2 gallons. Serves 25-28.

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Cajun Country -- New Iberia, Louisiana