Denver Whishan's West Virginia championship chili

• 1 pound ground pork
• 1 1/2 pound ground chuck steak
• Salt, if desired
• 1 tablespoon freshly ground black pepper
• 3 pounds lean chuck, cut into one-inch cubes
• 4 cups finely chopped red onions
• 6 cups finely chopped green peppers
• 6 tablespoons chili powder
• 7 cups crushed canned tomatoes
• 1/4 cup (one 2-ounce bottle) Tabasco sauce
• 1 teaspoon crushed, hot, dried red-pepper flakes
• 3/4 cup honey

1. Put the ground pork and steak in a kettle and cook, stirring, until meat loses its raw look.
2. Add salt and pepper and cubed beef.
3. Cook, stirring, about 10 minutes.
4. Add the onions and stir.
5. Cook 25 minutes.
6. Add the green peppers and chili powder and stir.
7. Cook, stirring, 10 minutes.
8. Add the tomatoes and stir.
9. Cook, stirring, 20 minutes.
10. Add the Tabasco sauce and crushed red-pepper flakes.
11. Bring to the Boil and cover.
12. Cook 30 minutes.
13. Uncover and cook, stirring often from the bottom, 45 minutes.
14. Add the honey and continue cooking 15 minutes.

ground pork, salt, freshly ground black pepper, lean chuck, red onions, green peppers, chili powder, tomatoes, tabasco sauce, pepper, honey

Taken from cooking.nytimes.com/recipes/5650 (may not work)