• 1 pound ground round
• 1 pound ground pork
• 1 bell pepper, diced
• 1 yellow onion, diced
• 10 jalapeno peppers, seeded and chopped
• 10 habanero peppers, seeded and chopped
• 8 Anaheim peppers, seeded and diced
• 2 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon crushed red pepper flakes
• 1/4 cup tablespoons chili powder
• 2 tablespoons beef bouillon granules
• 2 (28 ounce) can crushed tomatoes
• 2 (28 ounce) cans diced tomatoes
• 2 (16 ounce) cans chili beans
• 1 beer
• 6 ounces tomato paste

1. Brown meat in a large (2 gallon) pan and drain fat.
2. 2. Place jalapenos, habaneros, tomato paste, and beer in a blender and liquify them. Add to meat.
3. 3. Add all remaining ingredients.
4. 4. Bring to boil, then simmer at least 1 hour (longer it simmers, the better the flavors meld)
5. 5. Serve with sour cream and cheese as preferential add ins

After years of trying to find the perfect chili recipe, I finally tweaked this one just right. Best chili I've ever had, also makes a great dip for tortilla chips. Perfect for tailgating! Tastes almost as good without the meat.