Bill's Heirloom 4 Bean Chilli

• 8 cups beans (two cups of each bean)
• 50 ounces chicken broth, home made (or store bought)
• 1 yellow onion, large
• 1 sweet red pepper
• 6 garlic cloves, diced
• 5 carrots
• 14 lb Smithfield Ham
• 1 12 lbs stewing beef, cubed
• 1 (6 ounce) jar sun-dried tomatoes
• 2 (12 ounce) cans diced tomatoes
• 1 (10 ounce) cantomatoes hot peppers, diced (Rotel if possible)
• 1 (4 ounce) can tomato paste
• 4 tablespoons Mexican chili powder
• 3 tablespoons cumin
• 2 tablespoons garlic salt
• 1 tablespoon oregano
• 1 tablespoon basil
• 5 tablespoons olive oil

1. First chop carrots, onion and garlic and set aside.
2. Put the cleaned and over night soaked beans in a large dutch oven.
3. Pour in chicken broth and a little water to cover by 1/2 inch.
4. Bring to a boil and cover.
5. Cut heat in half and cook for 15 minutes.
6. While that is cooking put olive oil in large frying pan and put all veggies, spices and meat inches
7. Pulse the Smithfield Ham 4 or 5 times in a food processor and and add to frying pan.
8. Cook contents while beans are boiling.
9. Remove dutch oven cover and add 1/2 of contents of frying pan.
10. Add canned tomatoes and sun dried tomatoes; cover and simmer for 2 hours.
11. Add the balance of the frying pan contents and the tomato paste.
12. Cover and simmer for 3 more hours stirring every now and then.
13. Serve.

beans, chicken broth, yellow onion, sweet red pepper, garlic, carrots, ham, stewing beef, tomatoes, tomatoes, cantomatoes, tomato paste, chili powder, cumin, garlic salt, oregano, basil, olive oil

Taken from www.food.com/recipe/bills-heirloom-4-bean-chilli-364851 (may not work)