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A radio station in Detroit (WXYZ, I think) had award winning recipes it was discussing on the air for listeners. I contacted them, and they sent me a chili recipe. This was about 20 years ago. Since then, the recipe has been modified to our own family's tastes, and passed around. The amount of meat was reduced from 5 pounds to 3-3 1/2 pounds. Some of the smaller spice amounts were doubled and so on. At this point in time, this very spicy concoction (not for the faint of heartburn) is known as "Jimbo's Killer Chili"!
Brown meat in large pot. If you're using venison, or other extremely lean ground meat, you may need to add some cooking oil to keep the meat from sticking and burning to the bottom of the pot. When meat is nearly browned add celery, onions, garlic, and peppers and cook with meat until onions are partially translucent.
Mix in the rest of the ingredients. If you like it extra hot, add half a dozen dried red peppers. Simmer for 2 hours stirring occasionally.
If you like, add 1/4 bottle of stout or other dark beer, and drink the rest. Simmer for 1 more hour. Remove bay leaves, and serve.
For garnish sprinkle with chopped onions and grated cheddar cheese.
Serve with fresh cornbread.
This recipe was provided by James Draper from Burton.