Reese'S Hot Chili

• canned beans (any pintos or kidney beans)
• 1 can tomato sauce
• red peppers
• white pepper
• Tabasco sauce
• onions
• 1 can tomato paste
• kieya peppers
• chili powder
• black pepper
• celery mush
• hamburger
• seasonings (anything else to spice it up) to your taste
• 1 1/2 lb. beef chuck roast, coarsely ground
• 1 1/2 lb. pork shoulder, cut into 1/2-inch cubes
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 3 c. beer or water
• 1 c. Special Tomatoes *
• 1 (8 oz.) can tomato sauce
• 1/2 c. chili powder
• 1 Tbsp. salt
• 1 Tbsp. cumin
• 1 1/2 tsp. paprika
• 2 Tbsp. instant masa mix, combined with 3 Tbsp. warm water

1. Stir both meats, onion and garlic in heavy, large saucepan over medium heat until meat is no longer pink.
2. Mix in beer, then all remaining ingredients except masa.
3. Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours.
4. Degrease chili.
5. Stir dissolved masa into chili.
6. Cover and simmer 30 minutes.
7. Refrigerate overnight to blend flavors.
8. (Can be prepared 5 days ahead.)
9. Makes 6 to 8 servings.

beans, tomato sauce, red peppers, white pepper, tabasco sauce, onions, tomato paste, kieya peppers, chili powder, black pepper, celery mush, hamburger, beef chuck roast, pork shoulder, onion, garlic, water, tomatoes, tomato sauce, chili powder, salt, cumin, paprika, instant masa mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000065 (may not work)