Shindler's Quintessential Chili

• 3 lbs flank steaks, cut into small cubes
• 2 lbs boned chicken parts, especially dark meat
• 2 lbs smoked link sausage, sliced into small chunks
• 2 (10 ounce) cans chicken broth
• 48 ounces canned stewed tomatoes
• 2 (7 ounce) cansdiced green chili peppers
• 14 cup minced garlic
• 12 cup Gebhardt Chili powder (or equivalent)
• 1 tablespoon dry oregano
• 2 tablespoons brown sugar
• 1 (12 ounce) bottlemexican beer
• 1 lb grated monterey jack cheese
• 2 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped red bell peppers
• 14 cup lime juice
• 14 cup tequila

1. Combine all ingredients up to and including the beer in a large pot and cook for 2 hours.
2. Add the onion and peppers, and cook for another 4 hours.
3. Just before serving, add the cheese to thicken mixture (it works far better than you might think).
4. Add the lime juice and tequila.
5. Stir well.

flank steaks, chicken, sausage, chicken broth, tomatoes, green chili peppers, garlic, gebhardt chili powder, oregano, brown sugar, bottlemexican beer, cheese, onions, green bell peppers, red bell peppers, lime juice, tequila

Taken from www.food.com/recipe/shindlers-quintessential-chili-354215 (may not work)