back by popular demand... Hankster's Kitchen Sink Chili this has had me in the running in our local chili cook-offs for some years - this year, 2006, i won both the local and county contests - invite some friends over and enjoy!!! I have now won 9 cook-offs with this recipe... mind you, it's not cheap to make... this will make maybe 6 quarts, so you may have to adjust it according to the number of folks you plan on torching 1 pound London broil, trimmed and diced 1 pound center cut pork loin, trimmed and diced 3 - 4 slices of bacon, coarsely chopped 4 ounces ground Sicilian sausage or hot sausage 2 cups coarsely chopped onion 2 cups finely chopped onion 2 cups coarsely chopped green or red pepper 5 tablespoons chopped garlic 1 small jar medium-hot chilies - I try to use fresh when I can get 'em - with fresh you want to remove the seeds (wear gloves!!!) 3 (6 oz.) cans of tomato paste 1 (28 oz.0 can crushed tomatos. 1 medium can of pinto beans 1 cup bar-b-que sauce (whatever you wanna use - I make my own) 1 teaspoon hot sauce (use quality - Tabasco I find too vinegary) Juice of 1 lime 1 tablespoon of molasses (maybe 2) 1/4 cup butter 2 tablespoons peanut oil-divided 3 cups water Dry spices: 1/4 teaspoon powdered cloves 1/2 teaspoon pepper 1 teaspoon sage 1 teaspoon basil 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon cinnamon 3 whole cinnamon sticks 1 tablespoon cilantro 4 tablespoons chili powder Add 1 tablespoon peanut oil to a five quart pot over medium-high heat. Add the butter and the coarsely chopped onion and cook until carmelized. Once carmelized, add the beef, pork, bacon and sausage, stirring occasionally until browned. Add the lime juice, stir, and reduce the heat to medium. Add the garlic and 2 cans of tomato paste, stir, and let simmer for 20 minutes. Increase the heat to medium-high, stir in remaining peanut oil, finely chopped onion, red or green peppers, chilies, tomato paste, crushed tomatos, bar-b-que sauce, all dry spices, and 3 cups of water. Stir, cover, and let cook for twenty minutes. Reduce heat to medium-low, stir and cook for forty minutes stirring often. Increase heat to medium, stir in pinto beans, hot sauce, and molasses, cover and cook for thirty minutes. A footnote: once in a while I may add 2 - 3 Tbs. of whipping (not whipped) cream - adds a great sweetness to it. This is best served the next day as it allows the ingredients to "marry". I like to serve this with sour cream on the side, a variety of shreaded cheeses & celery to help the bite. If you have any leftovers, which I doubt seriously... get an aluminum baking pan - disposable - line it greased with cream cheese - add the left over chili - and top with two shredded cheeses - 1 bag chedder and 1 bag mozzarella - sprinkle the top with sliced black olives and bake till the cheese melts - serve with "dippers"