1 TBS olive oil
1½-2 LB smoked sausage (diced or cubed)
1½ LB ground beef or turkey
1½ LB ground pork
½ C green onions (~1 bunch) (chopped)
1½ LG onions (chopped)
3 LG bell peppers (chopped)
3 jalapeno peppers (chopped)
12 cloves garlic (minced)
1 LB mushrooms (sliced) (optional)
1 LB carrots (sliced) (optional)
Salt/pepper to taste
2½ TBS chili powder
2 TSP paprika
2 TSP cayenne
1 TSP ground pequin chili peppers
1 TBS dry rub (Barbecue Dry Rub — Lear)
3 TBS dried parsley
2 TBS Worcestershire sauce
2 TBS BBQ Sauce
2 TBS ketchup
2 TBS apple cider vinegar
60 OZ petite diced tomatoes
30 OZ crushed tomatoes
6 OZ tomato paste (1 SM can)
½ LB dried kidney beans (rehydrated before cooking) (or 2 cans cooked kidney beans)
½ LB dried black beans (rehydrated before cooking) (or 2 cans cooked black beans)
In a heavy pot brown the sausage in the oil and set aside. Brown the ground meats and set aside. Sauté the green onion, onion, bell peppers and jalapeno peppers until the onions are mostly clear and soft, then add the garlic and continue to sauté for a few minutes more. Return the meats to the pot along with the remaining ingredients, cover and simmer over medium heat for at least 1½-2 hours… longer if using rehydrated dried beans and they are not tender enough. The chili will be ready to serve at this point, however the longer and slower you cook it, the better it will become. Reduce heat to very low and cook this for several hours, stirring frequently. 6 hours of slow cooking makes a thick, hearty, flavorful chili.
If it is becoming too thick, add chicken or beef broth to adjust the consistency, but not until near the end if possible. If it is too thin, allow to simmer without the lid to cook off some of the moisture. Check seasoning near the end and add salt or other flavors as needed.
Yields 6+ QT – choose cooking vessel accordingly!