Curt's Super Bowl 47 Chili

• 1 lb bacon
• 2 lbs cubed beef roast
• 3 lbs hamburger
• 1 lb ground turkey
• 60 ounces dark red kidney beans
• 60 ounces light kidney beans
• 8 whole cloves
• 4 medium sweet onions
• 5 garlic cloves
• 6 ounces canned chopped chilies (Old El Paso)
• 12 ounces trappeys sliced jalapenos
• 1 tablespoon dried chipotle powder
• 1 tablespoon ground cayenne pepper
• 3 sliced anaheim chilies
• 2 tablespoons paprika
• 6 tablespoons ground cumin
• 2 tablespoons ground black pepper
• 2 tablespoons Tabasco sauce
• 3 tablespoons Worcestershire sauce
• 24 ounces lager beer
• 12 ounces tomato paste
• 28 ounces crushed tomatoes

1. Fry bacon in a heavy pot until crisp.
2. Remove and reserve the bacon.
3. POur off most of the bacon grease into a heavy cast iron skillet, leaving a small amount in the pot.
4. Brown the meat and the garlic in the skillet, while sauteeing the onions in the pot.
5. The meat will take longer, so start that first.
6. Add, to the stockpot containing onions, in this order: Meats, dry spices, beans, tomato paste, tomatoes, other sauces.
7. Allow to simmer on low for at least two hours.
8. Check every 20 minutes or so, and give a stir.
9. A few more stirs early on, to keep the spices mixed.
10. This is almost always better as leftovers, if you want to let it sit in the fridge for 24 hours, but I make it same day as the game, and it does just fine.

bacon, beef roast, hamburger, ground turkey, beans, kidney beans, cloves, sweet onions, garlic, chilies, jalapenos, chipotle powder, ground cayenne pepper, anaheim chilies, paprika, ground cumin, ground black pepper, tabasco sauce, worcestershire sauce, lager beer, tomato, tomatoes

Taken from www.food.com/recipe/curts-super-bowl-47-chili-494782 (may not work)