Tommy Tuberville Chili!

For the Auburn fans at PayTuberville.com and Keep Tuberville.com we are naming this chili Tuberville Chili, or keep Tuberville chili. If you are an AU fan and you love your coach then click the links above.

1 lb. Ground meat (beef, turkey, buffalo, you won't really be able to tell)
1 Large onion, chopped
2 cans stewed tomatoes with juice (I like to use Rotel hot and spicy, you can use a mixture of different kinds)
4 strips of bacon
Optional can of kidney beans
1 1/2 cups water, beer, or both
4 garlic cloves (crushed)
4 strips of bacon
1 teaspoon each of salt and pepper
5 jalapeno peppers diced
1 Bell pepper chopped
Add Tabasco sauce
2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons ground cumin
1 tablespoon chipotle powder
4 tablespoons of Chili Powder (or 2 Chili, 2 Cayenne)

In a large saucepan over medium heat, cook bacon until slightly crisp then remove (leave the grease though, especially if you are using ground turkey or a leaner ground meat, if you are using a fatty ground, use less bacon). Add in the garlic, onions, bell pepper, and ground meat and saute until meat is no longer pink and onions are soft. Add the jalapenos and cover for 5 minutes stirring occasionally (this will let the jalapeno flavor cook into the meat). Then add in all the other ingredients, thats the beauty of chili, you can just throw everything in and let it simmer. Once your bacon is cool enough crumble it up in your hands and toss that in. Bring it all to a boil and cover and let it simmer atleast 20 minutes, but i like to let mine simmer for an hour or more so that the spices have plenty of time to dig in. It is always better the next day. Put it in a bowl and eat it as is, I like to eat mine over rice with cheddar cheese on top.

If the chili is too watery for you, add in some flour or file powder to thicken it up. Makes a lot of chili.