Texas Barbecue Chili

Ingredients

• 1 pound ground chuck, and
• 1 pound chuck roast chopped into 1/2 inch stew meat pieces (or shredded pork) (or italian sausage in 1/2 inch pieces or ground) (or two pounds of chicken instead of red meat - if using chicken consider adding liquid smoke), by frying the meat in the pot and then shredding it with a fork once its cooked through and still moist)
• 1 stick butter
• 1 can corn kernels (drained)
• 2 cans pinto beans (drained and rinsed)
• 1 cup chopped celery
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 1 chopped red onion
• 2 teaspoons minced garlic
• 2 large cans fire roasted whole tomatoes, slightly chopped in can (not drained)
• 1 large can tomato paste (one small can of paste for each large can of tomatoes)
• KC Masterpiece barbecue sauce
• Chili powder to taste (some is hotter than others, taste test before adding next four ingredients)
• Mexican spice mix (optional depending upon taste of chili powder)
• Mexican hot sauce for sufficient heat
• Red pepper flakes
• 1 chopped jalapeno (or save for topping if serving to children)
• 1 bay leaf
• black pepper
• sea salt
• For toppings:
• fresh cilantro
• shredded four cheese Mexican blend
• sour cream
• one bunch green onions chopped
• one can colossal black olives sliced
• For accompaniments:
• tortilla chips
• corn bread
• guacamole