• Cooking Time: 2 hrs
• Servings: 2 cups
• Preparation Time: 2 hrs
• 1lb 80/20 beef
• 1lb pork
• ¼ cup Worcestershire
• 2 onions – caramelized
• 1 tbsp salt
• 2 tbsp unsalted butter
• 1 head of garlic – roasted
• 2 poblano peppers – roasted
• 1 can tomato sauce
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 1/2 tbsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne
• 1/2 tsp cinnamon
• 1 tbsp black pepper
• 1/2 tsp ground cloves

1. To Caramelize Onions: (about 30-45 min)
3. Slice onions thin and heat pan with 1 tbsp vegetable oil.
4. When pan is heated add onions, salt & butter.
5. Cook onions down and allow for browning at bottom of pan.
6. Add water during browning process and scrape bottom of pan when water is added to incorporate into the onions.
7. Continue this process until onions have turned caramel in color and sweet to taste.
9. To Roast Garlic: (about 1 hr)
11. Cut top of garlic head off (discard) and place rest of head on aluminum foil and drizzle with olive oil, salt, and pepper.
12. Wrap garlic in foil and place in oven preheated to 425 degrees for an hour.
13. Remove from oven, wait to cool then squeeze cloves out.
15. To Roast Poblano Peppers:
17. Grill – Toss whole peppers on grill and rotate until all sides have been thoroughly blackened
19. Oven – Toss whole peppers in olive oil and place on foil lined pan at 425 degrees until all sides have blackened
21. Remove from heat, place in bowl and cover with foil or plastic wrap to allow charred skin to separate from pepper.
22. Peel and wash off burnt skin.
23. Remove seeds and chop.
25. To Brown Meat: (5-10 min)
27. Let meat sit at room temperature for ½ an hour to allow even cooking.
28. Heat the pot with 1 tbsp oil.
29. When hot add meat and Worcestershire to sear.
30. Meat doesn’t have to cook all the way since it will cook all the way through during the simmer process.
31. When meat is ½ way browned, add everything else and stir well. Reduce heat to low, cover and let simmer for 1 ½ hours.
32. Add salt to taste.
33. Top with favorite toppings.
34. Fresh lime juice and soft mild cheeses such as gruyere or mozzarella work well.

This recipe just kind of "happened" when it was announced that there was going to be a chili cook-off in my building. This is a result of many hours of watching food shows and many more trials in my own kitchen! Hope you enjoy! Submitted by: "Garrett Chassee"