5 Bean Chili

• 15 ounces great northern beans
• 15 ounces dark red kidney beans
• 15 ounces red kidney beans
• 15 ounces black beans
• 15 ounces pinto beans
• 2 ounces cayenne pepper
• 1 ounce cumin
• 3 ounces chili powder
• 1 tablespoon olive oil
• 1 medium Spanish onion, diced
• 3 roma tomatoes, diced
• 1 lb ground pork
• 12 lb ground spicy sausage
• 2 tablespoons taco seasoning (Alton Brown's Taco Potion # 19)
• 12 poblano pepper, diced into 1/4 inch sections
• 1 habanero pepper, diced
• 1 12 quarts water
• 12 tablespoon salt
• 1 teaspoon salt, for pot water
• 1 medium red onion, diced
• 1 dash shredded cheddar cheese

1. Whether you use can or not, wash and and begin cooking beans on medium heat with water and salt to a boil with lid on.
2. Once boil is reached, crack lid and continue to cook.
3. (If using canned beans, ensure to wash thoroughly to get canned taste out of the beans,).
4. After cooking for 1/2 hours ensuring to check water level and stirring to avoid sticking, add cumin, half chili powder, habanero, and poblano peppers.
5. Continue to cook on medium heat.
6. In medium skillet, combine olive oil and onions.
7. Cook for 2 minutes on medium-high heat.
8. Add tomatoes to skillet and cook for additional minute.
9. Combine pork and sausage with tomatoes and onions.
10. When meat begins to brown, add tablespoon water and taco seasoning.
11. Once meat has been cooked, add to pot of beans with other half of cayenne pepper.
12. Continue to cook while stirring occasionally until time has elapsed.
13. Serve with 1 tablespoon diced red onion and cheddar cheese.

beans, beans, red kidney, black beans, pinto beans, cayenne pepper, cumin, chili powder, olive oil, spanish onion, roma tomatoes, ground pork, ground spicy sausage, taco, pepper, pepper, water, salt, salt, red onion, cheddar cheese

Taken from www.food.com/recipe/5-bean-chili-520057 (may not work)