Mr. Panda's Chili Recipe

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

Onions, medium dice - 2
Vegetable oil - 1 tbsp
Garlic, chopped - 4 cloves
Ground Beef - 3 lb
Crushed tomatoes, canned - 3 lb
Diced tomatoes - 3 lb
Beef stock - 1 qt
Chili powder - 4 tbsp
Cumin - 2 tsp
Bay leaves - 2
Worcestershire sauce - 2 tbsp
Jalapenos, minced - 4
Cholula - 3 tbsp
Red wine (flavor matters) - 2 cups
Salt and Pepper - TT (recommend 1:3 ratio)

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. Add the red wine.
3. Add the remaining ingredients, bring to a simmer and cook uncovered until reduced to desired thickness (3-4 hours should do it.)
4. Remove bay leaves and adjust seasoning.

Makes 5 qt (1 gal 1 qt)

Suggested Accompaniment:

"Jiffy" Brand Cornbread Muffins