This recipe has kept me in some chili cook-offs but mainly I make 15 quarts, which we sell at the local pub to raise money for multiple sclerocis while I guest bartend.
Recipe courtesy of Paul Bliss, Jr.
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Ingredients

Dry spices:

Directions

Add 1 tablespoon peanut oil to a five quart pot over medium-high heat. Add the butter and the coarsely chopped onion and cook until carmelized.

Once carmelized, add the beef, pork, bacon and sausage, stirring occasionally until browned. Add the lime juice, stir, and reduce the heat to medium. Add the garlic and 2 cans of tomato paste, stir, and let simmer for 20 minutes.

Increase the heat to medium-high, stir in remaining peanut oil, finely chopped onion, red or green peppers, chilies, tomato paste, crushed tomatos, bar-b-que sauce, all dry spices, and 3 cups of water. Stir, cover, and let cook for twenty minutes.

Reduce heat to medium-low, stir and cook for forty minutes stirring often.

Increase heat to medium, stir in pinto beans, hot sauce, and molasses, cover and cook for thirty minutes.

Serve with choices of sour cream, cheddar cheese, chopped onion or fresh horseradish. ENJOY!!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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