Chad's Wednesday Night Chili

• 2 12 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
• 12 cup water
• 34 cup prepared ketchup
• 4 cloves chopped garlic
• 1 tablespoon cumin
• 4 tablespoons chili powder
• 14 teaspoon ground black pepper
• 1 tablespoon cajun seasoning
• 12 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

1. First, brown all meats in roasting pan in oven at 415 degrees.
2. While meat is browning combine all remaining ingredients in heavy-bottomed stock pot.
3. stir well.
4. Add browned meat fat drained away to pot stir well.
5. bring to boil and reduce heat to simmer on low for 4-6 hours covered.
6. 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.
7. Add to pot an stir.
8. Chili will tighten up almost immediately.
9. Serve with all of your favorite sides etc.

ground beef, pork sausage, bacon, tomatoes, tomato sauce, red kidney, water, ketchup, garlic, cumin, chili powder, ground black pepper, cajun seasoning, sugar, bell peppers, onions, jalapeno peppers, chili pepper, worcestershire sauce

Taken from www.food.com/recipe/chads-wednesday-night-chili-399908 (may not work)