Fire Team Chili

Ingredients

• 5 pounds Ground beef 93% works
• 1 pound Hot Italian Sausage
• 3 each poblano peppers 1/2“ diced
• 3 each Orange bell peppers 1/2“ diced
• 1 each Yellow bell pepper 1/2“ diced
• 1 each Green bell pepper 1/2“ diced
• 1 each Red bell pepper 1/2“ diced
• 5 each yellow onions diced
• 7.5 ounce chipotle peppers in adobo sauce (San Marcos)
• 1/2 cup diced jalapeno peppers
• 3 each dried ancho peppers (Don Enrique) rehydrate for 30 minutes
• 6 cans 15oz. Seasoned Diced Tomatoes (Hunts) do not drain
• 6 cans 14.5oz. Fire roasted diced tomatoes (Hunts) do not drain
• 2 cans 15 oz. Seasoned pinto beans (Margaret Holmes) do not drain
• 2 cans 16 oz. Kidney beans in mild sauce (Bush’s) do not drain
• 4 cans 16 oz. Dark Red Kidney beans (Bush’s) do not drain
• 3 cans 27 oz. Red chili beans in mild chili sauce (Bush’s do not drain
• 1/2 cup Makers Mark Whiskey
• 7.5 ounces McCormicks original chili mix
• 1 tablespoon Hickory Liquid Smoke
• 1/4 cup Worcestershire sauce

Instructions

1. 1) Dice all vegetables and place in large 8 qt pot. Pour 1/3 cup of McCormicks seasoning over the top of the vegetables. Cook over medium heat for 30 minutes.
2. 2) Using a REALLY large pot (I use a turkey fryer) add liquid smoke, worcestershire, beef, and sausage to pot. Brown completely over med/high heat. DO NOT DRAIN
3. 3) Add vegetables and all other ingredients into pot. Place on low temperature and cook for 2 hours. STIR FREQUENTLY.
4. Individually Serve with:
5. - Sour Cream
6. - Scoops (Crumpled over top)
7. - Cheese
8. - Hot Sauce if required