Chad's Wednesday Night Chili

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

• Ready In: 5 hrs 35 mins
• Serves: 8-10
• Yields: 1 1/2 Gallons

Ingredients

• 2 1⁄2 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
• 1⁄2 cup water
• 3⁄4 cup  prepared ketchup
• 4  cloves chopped garlic
• 1  tablespoon cumin
• 4  tablespoons chili powder
• 1⁄4 teaspoon ground black pepper
• 1  tablespoon  cajun seasoning
• 1⁄2 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.