BM's Big Chili

I can guarantee that my chili recipe changes every time I make it. A little spice here, a little spice there. So take the spice measurements with a grain of salt (pun intended). I will say my most recent recipe was pretty damn good, and like most chili, even better the second day. Here are the details

1 Package of Bacon
1.5 lbs of Sausage- not in casing
1.5 lbs of Steak Tips
1.5 lbs of Ground Beef
10 Cloves of Garlic, chopped
2 White Onions, chopped
2 Cans of Guinness
2 32oz. cans of Diced Tomatoes
1 16oz. can of Tomato paste
6 16oz. cans of Red Kidney Beans
8 tbs. Chili Powder
3 tbs. Cumin
2 tbs. Black Pepper
2 tbs. Salt
2 tbs. Cayenne Pepper
2 tbs. Paprika
2 tbs. White Sugar
2 tbs. Dried Oregano
1 tbs. Cinnamon
4 tbs. Maple Syrup
2 tbs. Worcestershire sauce
2 tbs. Red Pepper Sauce
1 Green and 1 Red Bell Pepper, Chopped
2 Small Hot Red Peppers (diced small)
2 Small Hot Green Peppers (diced small)
1 Long Hot Green Pepper (diced small)

Start by dicing and sauteing one package of bacon in large pot. Once cooked through, remove bacon with slotted spoon, and dump excess oil. Next add Ground Sausage and Ground Beef with half of the chopped garlic and half of chopped onions. Once cooked, remove all ingredients and set aside. Next add steak (which should be cut down into small cubes) with remaining garlic and onion. Saute the steak until it is light pink in the middle. Remove steak, garlic and onion from pot. At this point, you will still have a lot of the flavor at the bottom of the pot. Deglaze with one can of Guinness, using wooden spoon to scrape up bottom

Add cans of diced tomatoes, cans of kidney beans (drained), and all of the meat back to the pot on top of the Guinness used to deglaze. Add all of the rest of the ingredients to the pot, including second can of Guinness. I cooked on low for a good 3 hours, stirring periodically. I did taste every time I stirred to make sure it was seasoned appropriately.

At first I was worried that the chili would be a little runny after cooking on low for 3 hrs. I shut of the heat and let it set up, which it did. You can reheat at any point. Again, I think it tasted better the second day.

Chili is served with some crushed tortilla chips on top with chopped red onion, chopped Jalapenos, and some Sour Cream.