Chili 5- Way and a slightly less psychotic Mel Gibson

So it's absolutely freezing in Bloomington tonight and instead of my original plan of going to the Vid to have a couple of PBRs and watching the weekly Bloomington 40 year old creeper feature attempt to troll the bars for fresh meat, I decided to stay in and make chili and watch a movie instead with David. On the screen tonight, Braveheart...and it makes me a little sad to see what Mel Gibson has become. Maybe it might just be me, but I just don't think that people suddenly wake up insane. He was just a little more popular in the day so he was able to keep the batshit crazy under wraps a little better, and as we all know, people get crazier in their old age...


Before--(pre anti-semitic, drunken, woman bashing stage):

Now--(following a Google image search of "Crazy Mel Gibson"):

I don't feel like words are needed to explain the second picture...so just take it for what is it...Ol' Crazy Mel with his hand up a beaver puppet's butt. You fill in the blanks. =/


As for the chili, it was absolutely delicious! Albeit a tad spicy, but I tend to like things super spicy because I am always congested in one form or another. Here's the recipe that I came up with:

-1 lb lean ground beef (96%)
-Salt and black pepper
-2 teaspoons olive oil
-1/2 cup diced celery
-1/2 cup diced green peppers
-1/2 cup diced red peppers 
-1 cup diced onions
-2 tablespoons chili powder
-2 tablespoons ancho chili powder
-1 1/2 tablespoon cumin
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon garlic powder
-One 15-ounce can petite-diced tomatoes
-One 15-ounce can tomato sauce
-One 15-ounce can chili beans
-One 15-ounce can diced tomatoes with chili
-2 tbsp tomato paste
-2 cups water
-One 15-ounce can red chili beans

First, Start off by browning your meat in a large stockpot over medium-high heat. I like to add salt,pepper, a pinch or two of chili powder, garlic powder, and cumin just to give the meat a little flavor. After browning, drain the meat and set aside. Next, add 2 tbsp olive oil to the same pot that you browned the meat in, add the onions and celery, and sautée for 5 minutes. Next, add the red and green peppers and sautée for another 4 minutes. 


Okay, now for the good stuff! Add the rest of ingredients(browned meat, spices, tomatoes, tomato sauce, tomato paste, water and chili beans). Feel free to adjust the level of heat from the chili powders, because I know that I have a pretty insane tolerance for spicy food since I always seem to have a stuffy nose. Bring everything to a boil for about 3 minutes while covered, then lower the heat to medium low and allow to simmer for 1-2 hours while still covered. 
To make it a chili 5-Way:


Boil some spaghetti according to box directions, chop a medium onion into a medium dice, sprinkle with some chopped cilantro and break out the medium shredded cheddar cheese. Delicious! <3

Et Voilà! My chili 5-way!