Chilli8 quart kettle - Make a lot, because like all soups and stews it is better with age - Bring on the left overs!
3 lbs meat of your choice: Beef, lamb, mutton, pork, venison, bear ... it doesn't matter except I can't see fish (go jambalaya, gumbo or a boil if you want fins) and real men don't dump bird in this pot.
Adobo Seasoning (Mexican version of Lawrys)
Black pepper
Kosher salt
Chilli powder
1 large yellow onion
3 ribs celery
5 cloves garlic
2 28oz cans or 2 qts diced or crushed tomatoes
1 qt homemade chicken stock
1 qt water (better to start with it thin and cook down to thickness than to start lean and burn)
2 15oz cans of kidney beans
Brown meat, season with Adobo, black pepper and salt, add celery and onions. Heat until onions are translucent.
Add tomatoes, chilli powder, chicken stock and water.
Bring to boil and simmer two hours minimum (I like to start early in the day, and after half an hour of boil I put in the oven at 225 f for several hours).
Remove from oven, bring back to boil and add beans. Boil for 15 - 30 minutes.
Note:
Seasonings are all done to taste. For Audrey I need to refrain from too much, so I use 2 T of chilli powder (I tell her 1T, but she can handle 2 if she doesn't know - 3 T and I'm in trouble).
Beans can be omitted and replaced with meat, but I use this to maximize the grocery dollar.
I prefer dried beans and soaking them prior to use, but most people quit listening to me when I start a recipe with "The night before put beans in boiling water and set aside to soak overnight."
My preferred additions when the kettle is for myself and those who enjoy it my way include the following:
3 large jalapeno peppers diced
6 small jalapeno peppers whole
1 green bell pepper diced
1 red bell pepper diced