LINDY'S CHILI RECIPE

Steps:

• Brown ground beef and sausage (removed from casings) in frying pan. When cooked through, put in crock pot, draining off grease. To the frying pan, add onion, garlic, 1 can of Mexican tomatoes, and cook on medium heat, until onions are done, about 10 minutes. Add all other tomatoes, tomato paste, cumin, chili powder, paprika, bay leaves, celery flakes, jalapeno juice, Frank's Red Hot sauce, and cook for 1/2 hour on medium heat. Add bouillon dissolved in water, cocoa and sugar. Stir well, then add kidney beans. Cook on high for 8 hours in crock pot. About 20 minutes before ready to eat, stir together the flour and cornmeal. Add hot water and mix well. Stir into chili mixture, and cook for 20 minutes. Pull out bay leaves before serving. Serve hot.

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.