Erin + Tom's Nutty Good Veggie Chili

In a large stock pot, add:

  1 1.5 oz shot of olive oil (in the pot, not for drinking)
  1 softball-sized yellow onion - chopped
  1 baseball-sized red pepper - finely diced
  6 good sized garlic cloves - smashed and minced
  2 stalks celery - finely diced

Let stew for 15 minutes or so over medium heat, until everything gets soft and aromatic.

Meanwhile, in a pint-size ball jar mix:

  1/3 cup apple cider vinegar

  1/4 cup chili powder
  1/4 cup cumin
  3 T honey
  A healthy splash of hot sauce (Tapatio / Cholula)

  A couple big grinds of black pepper
  Big pinch kosher salt

(Cap and shake vigorously.)
 
When veggies are soft, clear space at center of pot and add a shot or two of Kentucky Straight Bourbon Whiskey -- allow alcohol to burn off for a couple seconds.  (Drink at least as much as you put in the pot.)

Stir veggies back together, adding:
 
  Vinegar mixture 
  2 or 3 good-looking Roma tomatoes - chopped

  1 pint of crushed stewed tomatoes (we use our own that we can at a friend's place).

Cover; Allow veggies, vinegar and tomatoes to come to a slow boil, stirring occasionally .

Once at a boil, add:
 
  1 large can kidney beans
  1 large can pinto beans

  1 regular can cannellini beans
  2 bay leaves

Let chili cook covered for 25 minutes (at least) over medium-low heat.  Season with salt / pepper / Sriracha to taste.