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1
Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
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2
To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
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3
Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
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4
Don't forget to occasionally stir, so it doesn't burn!
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5
Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
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6
Remove pot from heat and let cool about 15-20 minutes.
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7
Return to burner and heat throughly.
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8
Repeat the last 2 steps as needed until chili is thick.
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9
Serve with crackers.
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10
Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.
