Clint's Chili

• 1 lb ground beef
• 1 lb ground lamb
• 1 lb ground pork
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 (28 ounce) cansskinned tomatoes (cut up or diced)
• 3 (16 ounce) cans red kidney beans, drained, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 12 cups tomato juice
• pepperoncini pepper, cut up (more if you like heat)
• 2 tablespoons Worcestershire sauce
• 4 tablespoons paprika
• 12 teaspoon pepper (chipolte ground)
• 2 teaspoons dried oregano (powder or crushed)
• 1 teaspoon ground cumin
• 12 teaspoon celery salt
• 12 teaspoon cayenne
• 14 teaspoon dry mustard
• 1 dash hot sauce

1. The original recipe is for a Crockpot.
2. In a skillet, brown meats with onion and garlic.
3. Drain fat and transfer the meat to Crockpot and other ingredients.
4. Use less tomato juice if thicker consistency is desired, add water if thinner chili is desired.
5. Allow to cook on high for four hours, then turn down and let simmer for another four hours.
6. Season to taste with more pepperoncini and or cayenne.
7. If sweeter chili is desired add 1/8 cup of brown sugar.
8. Stir chili occasionally and remember the longer you allow it to cook the more the flavors will blend.

ground beef, ground lamb, ground pork, onion, garlic, tomatoes, red kidney beans, tomatoes, tomato juice, pepperoncini pepper, worcestershire sauce, paprika, pepper, oregano, ground cumin, celery salt, cayenne, mustard, hot sauce

Taken from www.food.com/recipe/clints-chili-476099 (may not work)