[Updated!] Mr. Panda's Chili Recipe

Mr. Panda's Chili Recipe

Based off of Chef Hatton's basic chili recipe (thanks, Gabe!)

Vegetable oil - 1 tbsp
Onions (white), medium dice - 2
Garlic, chopped - 4 cloves
Ground Beef (Extra Lean) - 3 lb
Red wine (Cabernet Sauvignon or Malbec) - 2 cups
Crushed tomatoes, canned - 3 lb
Diced tomatoes, canned - 3 lb
Beef stock - 1 qt
Chili Powder (Blend) - 4 tbsp
Chili Powder (California Chili) - 2 tbsp
Ground Cumin - 2 tsp
Bay leaves - 3
Worcestershire sauce - 2 tbsp
Jalapenos (green), minced - 3 [2 seeded, 1 with seeds/ribs]
Jalapenos (red), minced - 2 [1 seeded, 1 with seeds/ribs]
Mexican Hot Sauce (i.e. Tapatio, Cholula, Mexi-Pep) - 3 tbsp
Salt and Pepper - TT
[I've been doing 3 tsp sea salt and 6 tsp ground black pepper]

In a large stock pot...
1. Saute the onions in oil until tender and translucent. Add garlic and saute for 1 minute.
2. Add the beef and brown, stirring occasionally. Drain off excess fat. Then, add the red wine and stir until mixed with meat.
3. Add the remaining ingredients.
4. Bring to a simmer and cook uncovered - stirring occasionally - until reduced to desired thickness (4-5 hours should do it.)
5. Remove bay leaves and adjust seasoning.

Makes 5 qt (1 gal 1 qt) - Serves approx. 10

Suggested Accompaniment:

"Jiffy" Brand Cornbread Muffins