Chad's Wednesday Night Chili

ChadFoodie's Note:

A hearty stick to you ribs chili I developed for a Veterans group that meets on Wednesday nights at a close friends house. ...

• Total Time: 5 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 5 hrs

Ingredients:

Serves: 8-10

Yield: 1.5 Gallons

• 2 ½ lbs ground beef
• 2 lbs bulk pork sausage
• 1 lb chopped bacon
• 1 (28 ounce) can chopped tomatoes
• 1 (15 ounce) can tomato sauce
• 15 ounces red kidney beans
• ½ cup water
• ¾ cup prepared ketchup
• 4 cloves chopped garlic
• 1 tablespoon cumin
• 4 tablespoons chili powder
• ¼ teaspoon ground black pepper
• 1 tablespoon cajun seasoning
• ½ cup sugar
• 2 large bell peppers , medium chopped
• 3 Spanish onions , fine chopped
• 2 jalapeno peppers , seeds and veins removed diced fine
• 1 tablespoon dried chili pepper flakes (optional only if you like it HOT!!!)
• 4 tablespoons Worcestershire sauce

Directions:

1. First, brown all meats in roasting pan in oven at 415 degrees. While meat is browning combine all remaining ingredients in heavy-bottomed stock pot. stir well.
2. Add browned meat fat drained away to pot stir well. bring to boil and reduce heat to simmer on low for 4-6 hours covered. About 30 min before serving time if you prefer a thicker sauce with your chili make a slurry of a 1/4 cup of cool water to a heaping tbs, of cornstarch mix until lumps disappear. Add to pot an stir. Chili will tighten up almost immediately.
3. Serve with all of your favorite sides etc.