Oogie's Favorite Chili No. 5

Ingredients

• 45 ounces chicken stock
• 15 ounces chili hot beans
• with sauce
• 15 ounces refried beans
• 15 ounces kidney beans
• drained and rinsed
• 15 ounces stewed tomatoes
• diced
• with juice
• 10 ounces sliced mushrooms
• canned
• drained
• 1 cup chunky salsa
• 8 ounces tomato sauce
• 2 lbs ground chuck
• 2 large white onions
• chopped
• 1 green bell pepper
• de-seeded and chopped
• 2 celery ribs
• diced
• 14 cup fresh parsley
• chopped
• 1 fresh jalapeno pepper
• 3 garlic cloves
• minced
• 1 teaspoon seasoning salt
• 3 ounces water
• 2 large chicken bouillon cubes (I use Maggi cubes)
• 1 tablespoon honey
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 tablespoon coriander
• 1 teaspoon sugar
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• 6 ounces tomato paste (optional)

Instructions

1. In a large skillet, brown the burger in the olive oil, adding in the garlic.
2. Drain the browned burger and set aside.
3. To a large cooking pot, add all non-meat ingredients EXCEPT for the sugar and the honey.
4. Bring to a boil and then add the burger.
5. After adding the burger, reduce heat to a simmer, cover, and allow the chili to simmer for an hour, stirring occasionally.
6. At the end of the hour, remove the jalapeno pepper, stir in the honey and sugar, and allow to simmer, covered, for another 10 minutes.
7. Serve with oyster crackers on the side.