This is Keegan's go to Chili for the entire winter. Make a big batch of this and freeze leftovers for many awesome weeknight meals. The comforting feeling this Chili gives you is for real folks.
Put a large pot, I use a 12 quart pot, on medium heat. Add a few table spoons of olive oil.
Add the onions, celery, and jalapeno. Saute for 10 minutes or until translucent. Save the green pepper for later.
Turn up the heat to medium high and add all of the ground meats. Add Salt and Pepper. Stir occasionally until browned throughout.
Add the garlic and all of the dry spices that are not already in the pot. Stir in the spices. Immediately add the tomato paste and stir in rigorously.
Then add all of the wet ingredients. Start with the chicken stock and water first, then add all of the others.
Add the green peppers to the pot
Bring up to a boil and then turn down to a simmer for 1 hour. Stir occasionally.
Ladle any excess fat that has risen to the surface off the top. Taste the chili to adjust the spice and salt level if needed.
Serve with any fixin's you typically like. I love cilantro, so that is my go to herb for chili to give it some brightness.