Award Winning

In a heavy skillet over medium heat, brown the meat in small batches using 1 to 2 TBS bacon grease. Drain the meat and transfer to a large soup pot( I use a 12qt copper bottom).

Saute the celery, onions and bell peppers in the remaining grease for 1-2 minutes, then transfer to the pot.

To the pot, add the minced jalapeno, 4 cans of chilies, 3 TBS garlic, 6 TBS chili powder, 2 tsp cumin, 3 bay leaves, 2 TBS paprika and enough chicken broth to barely cover. Heat to simmer and cook slowly for 1 1/2 to 2 hours, stirring frequently. Add more broth as needed.

Add the remaining 2 TBS garlic, 3 TBS chili powder, 2 tsp cumin, 1 TBS paprika, 3 tsp coriander, 2 tsp cayenne pepper, 1 tsp white pepper, 1 can tomato paste and the pinto beans. Add enough broth to cover.

Simmer for 30 minutes. Remove the bay leaves. Add the refried beans and simmer until they "dissolve" and the chili thickens. ?