Well, it's that time of year again. Here's my 5 bean, 15 pepper Chili recipe.

If you want it hotter, leave the seeds in the Habaneros.

3 lbs Mixed Beans
Small Red
Kidney
Black
Pinto
Navy

Meat
2 lbs. Ground Sirloin Browned
2 1/2 lbs Ground Sausage Browned

Onions
1 Lg. Red (cut in to eight pieces)
1 Lg. White (cut in to eight pieces)
1 Lg. Yellow (cut in to eight pieces)

Tomatoes & Salsa
3 (29oz) Cans Tomato Sauce
2 (28oz) Cans Crushed Tomatoes
2 (28oz) Cans Whole Tomatoes
2 (10oz) Cans Rotel
1 Sm. Jar Med. Salsa Red
1 Sm. Jar Mild Salsa Green

Alcohol
1 cup Red Wine
2 Shots Tequila (Agave)

Peppers Dried
3 Chipotle
3 Chile De Arbol
3 Chili Ancho
3 Chili New Mexico
7 Pequin Chili Pods

Peppers Fresh
3 Poblano (Seeded & Chopped)
2 Banana (Seeded & Chopped)
1 Orange Bell (Seeded & Chopped)
12 Seranos (Whole)
8 Japaleno (Whole)
2 Habanero (Seeded, Devained & Chopped)
6 Red Chili (Seeded & Chopped)
1 Lg. Anahiem (Seeded & Chopped)
12 Small Yellow Chili (Seeded & Chopped)

Peppers Canned
2 (10oz ) cans Whole Green Chilies

Herbs & Spices
⅔ tsp. Achiote
⅔ tsp. Chili Arbol Molido
⅔ tsp. Menudo Mix
⅔ tsp. Chile Para Narania
⅔ tsp. Chile Pequin Molido
1 tsp. Ground Cumin
4 Tbsp. Garlic

Soak beans over-night, drain, rinse, cover with water and bring to a roaring boil. Cover, remove from heat and set aside.
In large pot add Salsa, Tomato Sauce, Rotel, Whole Green Chilies, Whole Tomatoes, Onions, Red Wine, Peppers.
Brown Ground Sirloin & Sausage drain and add to the pot.
Drain and add Beans
Add Herbs & Spices
And 2 shots of Tequila
Bring to Boil, reduce heat and cook for 4 to 6 hours, stirring frequently.

Serve with Guacamole, Fritos, & Cheese