12 0Meat 5lbpork roast, cut into 1/2" chunks 1lbpork sausage. If using links, split skin and scrape out filling 0Fresh Goodies 4chipotle peppers, minced 4large Anaheim peppers, roasted, skinned, seeded and drained. Oh, and chopped. 2large green bell peppers, seeded and diced 2large yellow/sweet onions, diced 1entire bunch of cilantro, chopped. The more, the merrier. 1bulb (not a clove, the whole bulb) of garlic, crushed or minced 5stalks of celery, thick cut 0Canned Goodies 228-oz cans of diced tomatoes 115 oz can of tomato sauce 115 oz can of beef broth 0Seasonings 0.25t(no, I’m not kidding) of Habanero chili powder - May substitute for “normal” chili powder @ 8 tablespoons 2Tground cumin 1tdried majoram leaves 1Tdried Mexican oregano leaves 1Tground black pepper 1tsalt 0Secret Ingredients 1craisins 2csteel cut oats Combine Meat (do not brown first), Fresh Goodies & canned tomatoes (not the tomato sauce) into large cooking pot. Mix well & slowly bring mixture to a boil, then quickly reduce heat to a simmer. Add tomato sauce, broth, and all Seasonings to a blender. Blend. Pour over and mix well in the simmering pot. Cover & stir occasionally, making sure to not allow any burning on the bottom. After 2 hours, add Secret Ingredients. Continue cooking & stirring for an additional 4 hours. Add additional oats to increase thickness as necessary. Serve with whatever else you want in your chili. But I highly recommend tasting it first. Oh, and having a beer handy. ‘Tis a touch warm — of temperature and of spice.