Big Mike's Chili

Yield: 12 Servings

9 New Mexico peppers *
9 california red peppers*
1 lb bacon -- in fp fine
4 md onions --, Chopped
8 cloves garlic --, Chopped
1 fine
1 louisiana hot sauce
1 salt & pepper
2 lb pork sausage
5 lb beef**
4 cup beef broth (fresh is best
8 oz tomato sauce
2 Tbsp white vinegar
6 Tbsp cumin, Ground
2 Tbsp New Mexico chili powder
1 tsp cayenne pepper
1 Tbsp sugar
2 Tbsp paprika
2 Tbsp regular chili powder
1 Tbsp MSG
1 beer

Oregano Tea (bring 2 cup water to boil; add 2 Tbspdried oregano leaves. Brew like tea; strain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the
mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
to taste, salt and pepper. When the onions are translucent, add the
sausage. When about half cooked, add beef. When the mixture is about
medium, drain the grease and refry until well done (this sears the
meat and keeps the flavor in). When done, put into pot. Repeat for
next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
and tomato sauce. Cook over low heat. Then add remaining ingredients, one at a time, slowly. Add enough beer to keep the consistency to your liking.

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