Brian's Best Chili

My friend Roy taught me this recipe. Ive adapted it a little over the years, and am happy to pass it on to you. Enjoy!

Chop up the peppers, onions and garlic and then saute lightly. Place the sauteed vegetables in a large chili pot or saucepan which will be large enough for 20 pounds of chili. Fry the beef and veal until partially cooked. Try to get to the same texture as an undercooked sloppy Joe might be. Then take the stuffing out of the Italian sausage and saute in as small sized pieces as you can. Drain the fat and grease from the frying pan and put all the meats into the large pot. Then mix the ingredients in the large chili pot. Add the Raos sauce to a level that just covers the ingredients. Start to cook the chili on the lowest setting you can. Stir about once every 20 minutes so the bottom of the pot doesnt burn the chili. Start adding the spices and 1 jalapeno pepper add more as you proceed (to your taste). Drain and add the kidney beans. While continuing to stir each 20 minutes, and adjusting the spices, cook for about 6 hours, (yes 6 hours), until you are comfortable with the consistency and the taste. Then eat or freeze. Sometimes, for some strange undocumented reasons chili tastes best after being reheated. Slow reheating is worth a try, since you can still add spices and fine tune to your preferred taste. The chili can, of course, be frozen and stored for months.

Have fun.