This is my dad's “famous” chili…. It's one of the first things I remember learning to cook with him.

It was always requested for potlucks and cookouts

Joe Fournier's NH Chili

2 to 3 lbs ground chuck

2 cans (1lb 12oz) Friends baked kidney beans (remove salt pork)

1 large can crushed tomatoes

1  12 oz can tomato sauce

1 large onion chopped -about 1″ chunks

2 to 3 green peppers chopped – about 1″ chunks

6 to 8 cloves of garlic sliced thinly

3 dried red chili peppers

10 to 20 drops of tabasco

1/4 tsp cayenne pepper

chili powder (to taste – I think he used about a tablespoon)

3 tbsp cumin

1 can Pennsylvannia Dutch sliced Mushrooms (optional)

oregano to taste

oilive oil

Saute garlic, oinions and peppers in olive oil until garlic is lightly golden and onions are translucent.  Add ground beef and brown.  Drain excess fat.  Add crushed tomatoes, tomato sauce,  & kidney beans, mix well.  Add dried chilies, cayenne pepper, chili powder, oregano and tabasco.  Mix well.   Simmer covered on low heat 3 to 4 hours, stirring occasionally.  Refrigerate overnight.  Add the cumin and mushrooms (if using) and simmer 2 to 3 hrs.  Stir occassionally.  If mixture gets too thick, add a little water.  Remove chili peppers before serving.