The Best Chili North of the Ohio River

• 2 lbs lean ground beef
• 1 lb chorizo sausage (optional)
• 1 lb stew meat (optional)
• 3 medium onions, diced
• 3 garlic cloves
• 45 ounces tomato juice
• 1 cup water
• 3 -4 chipotle chiles in adobo
• 3 green peppers, chunked (optional)
• 6 tablespoons chili powder (to taste)
• 12 ounces ale (optional)
• 2 tablespoons cocoa (optional)
• 1 cup strong black coffee (optional)
• 12 cup salsa verde (optional)
• 60 ounces dark red kidney beans (I prefer to use a mixture of kidney black pinto, and red beans)
• 1 cup fresh cilantro (optional)
• 1 tablespoon sugar (to even out the acidity)
• 2 tablespoons masa corn flour (optional) or 2 tablespoons flour (optional)
• 2 tablespoons water (optional)

1. Cook meat onions and peppers and garlic.
2. Add other ingredients, except flour and water.
3. simmer 45 mins or more the longer the better.
4. If you want the chili to be thicker, mix the masa and water, and add to chili about 20 minutes before serving.

lean ground beef, chorizo sausage, stew meat, onions, garlic, tomato juice, water, chiles, green peppers, chili powder, cocoa, black coffee, salsa verde, beans, fresh cilantro, sugar, corn flour, water

Taken from www.food.com/recipe/the-best-chili-north-of-the-ohio-river-489808 (may not work)