Our last lot of chili lasted less than a week, so I fired off another batch yesterday, and in order to forestall another immediate shortage, I have tripled the recipe this time around. This means there are 20 pounds of meat in there, so the whole works is within a couple of inches of the rim of the Dutch oven. This required chopping 45 cloves of garlic, which is pretty tedious, and deseeding and chopping 30 habanero peppers, which is tedious and a bit dangerous, as a couple of times I was nearly overcome by the pepper vapor I was generating. The hard part being done, now we just await the finished product, which will hopefully will last more than a week.
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