UNCLE DAN’S ALMOST FAMOUS CHILI

from Dan Cole an Indianapolis Colts tailgater

4-5 LBS OF GROUND CHUCK	1/2 CUP OLIVE OIL
3 CUPS ONIONS, CHOPPED	3 CUPS BELL PEPPERS, CHOPPED
3 TBSP. GARLIC, MINCED	5 LARGE BAY LEAVES
1 1/2 TSP. OREGANO	1 LARGE BOTTLE CHILI POWDER
2 TBSP. GROUND CUMIN	2 TSP. GROUND CAYENNE PEPPER
3 TBSP. PAPRIKA	3 TBSP. FLOUR
3 QTS. BEEF BROTH	6 CUPS PINTO BEANS

• Brown the beef in olive oil.
• Add onions, bell peppers and garlic. Simmer ten minutes.
• Add bay leaves, oregano, chili powder, ground cumin, cayenne pepper, paprika, and flour.
• Cover and simmer 5 minutes.
• Dilute and add beef broth (diluted) and pinto beans.
• Cover and cook for 2 hrs (tasting and stirring is encouraged as well as expected)
• Heat up morning of the game and serve in the parking lot with crackers and an ice cold beverage