2 cups dried red kidney beans, cooked and drained
2 cups dried pinto beans, cooked and drained
3# ground elk (you can use cattle beef, just drain the grease before using)
1 onion, diced
2 red bell pepper, diced
1 tbs minced garlic
56 oz (2 large cans) diced tomatoes
3 tbs chili powder
1 tsp curry powder
3 tbs Irish whiskey
salt to taste
Up to 1 cup hot water to thin chili with (can save water from boiling the beans, if you prefer)
I recommend cooking the two beans separately, as it seems that pinto beans take a little longer to cook than the red beans do. Rinse the beans, place them in a pot with plenty of water, a teaspoon of salt per cup of beans, and a tablespoon of olive oil per two cups. Bring to a boil, then lower heat to simmer the beans for 60-90 minutes. Drain beans, place them aside. If you were smarter than me, you were doing the rest of this recipe while the beans were boiling, instead of playing Doom 3.
Brown the ground meat with the onion and bell peppers. Add garlic, the diced tomatoes, chili and curry. Bring to a boil, then add the beans and whiskey. Add hot water, any salt you think you need, and then simmer the chili on low heat for 1 or 2 hours. Store chili, then heat and serve the next day. Serves a whole lot more people than I have in my family, I am such an idiot.
For hotter chili, you can add more curry (or cumin if you prefer), jalapeno, and/or habanero peppers. Preparation time is about three hours, plus the wait until next day. Can be slow cooked in a crock pot. [post-note] This is a specifically mild chili, not meant to have bite. My father tends to have problems with ulcers and heartburn. This is easy to spice up for people that are looking for something delicious and hot, and easy to eat for those who've got problems similar to my father's.