- 10 lb. chorizo sausage
- 10 lb. mild or sweet Italian sausage
- 5 lb. ground beef
- 5 lb. of 12-hour smoked brisket, small diced (prefer maple and cherry wood-smoked)
- 5 lb. smoked bacon, minced
- 6 oz. high-quality Kentucky Bourbon (prefer Woodford Reserve)
- 6 cans of Guinness
- 12 red peppers, fire-roasted, peeled and small diced
- 14 green peppers, fire-roasted, peeled and small diced
- 3 jalapenos, fire-roasted, peeled and minced
- 16 cloves of garlic, minced
- 8 large onions, small diced
- 20 stalks of celery, small diced
- 3 cups of premium chili powder (toasted in separate pan for aromatic release)
- 6 tbsp. dried basil
- 5 tbsp. ground cumin
- 4 tbsp. dried oregano
- 3 tbsp. smoked paprika
- 80 oz. of canned diced tomato with juice
- 3 gallons of good-quality beef stock
- 80 oz. of mild chili beans with juice
- 10 oz. brown sugar
- 1 cup Worcestershire sauce
- 4 tbsp. ground black pepper
- 28 oz. tomato paste
- salt to taste
Begin by browning the chorizo, Italian sausage, and ground beef in a pan until thoroughly cooked. Drain and discard the grease.
In a separate, very large pot, cook bacon on medium heat, cooking until crisp and reserving the bacon fat.
Once the bacon has been cooked, remove and add all vegetables and garlic with 1/3 cup reserved bacon fat, stirring constantly while on medium-low heat until they have softened.
Stir in previously-toasted chili powder, paprika, cumin, dried basil, and oregano, and continue to stir for two minutes, until all vegetables are coated.
Now, pour in all Guinness beer and Bourbon, and reduce heat to low until almost only 20% of the beer and bourbon remains from being cooked off.
Add browned meats, bacon, brisket, and all the rest of ingredients and increase heat to medium until soft boil has been reached.
Reduce heat to low. Simmer and cover with lid on 90% of the way.
Stir periodically every 5-8 minutes for approximately 4-6 hours until desired consistency is achieved.
Garnish with sour cream and aged shredded cheddar.
NOTE: it is important to make the chili ahead of time and allow it to chill and develop 36-48 hours before it is to be served.