Susan Fox's Blue Ribbon Chili

Spicy and Delicious: Make it as hot or as bland as you want. 2 lbs. lean ground beef 2 tsp Watkins Meat Magic 2 tsp. red wine Olive Oil 1 lb buffalo ground beef (gives it extra flavor & protein, very healthy for growing children) 1 lb ground beef 2-3 big onions sliced thin 1 eggplant chopped 2 zucchini chopped 4 chopped fresh tomatoes One ball of organic fresh garlic about 20 cloves chopped, or if you can't get organic, it's better to use Watkins Garlic Granules as it's more flavorful than regular fresh garlic. 1 or more tsp of Watkins Calypso Hot Pepper Sauce to taste. 6 oz (half bottle) Watkins Tropical Salsa 2 cans (14.5 oz each) of S&W Ready Cut Diced Tomatoes 2-3 cans red kidney beans 1 can (6 oz.) Tomato Paste 5 tbsp. Watkins Chili Seasoning (more or less to taste) 1 tsp Watkins Rosemary (more to taste) 1 tbsp. more or less to taste of Watkins Cumin 1 tbsp of Watkins Chili Powder if you want a hotter taste. It's optional if you are using the Watkins Chili Seasoning. About 20 fresh mushrooms sliced 1-2 tablespoons of brown sugar to taste. If you don't like it sweet, use less or none. Salt & pepper to taste. In a frying pan, brown the beef and buffalo. Before you begin browning it, put in about 2 teaspoons of Watkins Meat Magic throughout the meat (Shake Meat Magic thoroughly before using, and don't think more is better. You only need a small amount to bring out the flavor of the meat) and once it starts cooking add about 2 tablespoons of red cooking wine. Set the cooked meat aside. If you used lean hamburger, it is not necessary to drain the fat. Coast a large frying pan with olive oil. Add more as needed to prevent burning. Now add onions, garlic and eggplant. Saute on medium high heat for about 10 minutes or longer. Now add zucchini and fresh tomatoes. This is actually the French vegetable recipe Ratatouie which is the basis of all my tomato/onion sauces. Saute uncovered until the flavors are mingled, about 10-15 minutes. Put the Ratatouie and the meat into a large soup pot, and turn on medium initially until it starts boiling. Now saute the mushroom in olive oil in the same pan you used to cook the meat or the vegetables. Meanwhile add the tomato paste, Calypso Sauce, canned tomatoes, kidney beans, Rosemary Cumin, Chili Seasoning, Chili Powder and Tropical Salsa to the sup pot. Also throw in a palm of salt and some pepper to taste. I use Watkins Purest Granulated Black Pepper or I will grind in some Watkins Garlic Peppercorn Blend. Add the cooked mushrooms. Stir. On the stovetop bring to a boil and simmer on lower heat for one hour. Add the brown sugar, salt and pepper to taste. At this point if it's not hot enough for you add more chili powder and calypso. You probably will need more salt, and you can add more brown sugar to taste. Cook another 10-15 minutes. For garnish, serve with diced onions, shredded cheddar cheese, sour cream, Watkins Red Pepper Flakes or Watkins Calypso Hot Pepper Sauce. It's also great served with Watkins Good Tastings Bread made with beer. The bread will make it a complete meal.