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1
In a LARGE bowl, add diced Bell and Poblano peppers and onions. Uniformity is not required as they will soften up. Next add 6 cloves of garlic, minced.
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2
Chop steak into half-inch cubes.
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3
Add into mixture in bowl.
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4
Break sausage roll into pieces and add to large bowl.
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5
Add liquid smoke and Worcestershire sauce.
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6
Mix all ingredients together. Using your hands makes mixing easier. Take your time to ensure that everything gets mixed together.
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7
Cover bowl and refrigerate a minimum of 4 hours or overnight. The longer the better. You really want the meat to soak up the flavors.
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8
Even with the largest skillets, this will take several batches, since we are working with a lot of meat and vegetables.
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9
On medium-high heat, brown the mixture, but do not worry about 100% cooking of the meat, as it will simmer in a pot for several hours.
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10
Do not boil away any of the liquid that cooks off of the mixture.
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11
Once all of the meat has been browned, dump into a large pot. I use a large crock-pot.
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12
Add entire can of chili beans.
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13
Add one of the cans of tomatoes. Monitor consistency when adding tomatoes. Adjust if you prefer chunky or thinner chili. I prefer mine to be thinner and add both cans.
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14
Add remaining seasoning. Start with the ingredient list, but adjust up if needed. I usually add all 2 Tbsp. of Liquid Smoke, but
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15
Stir all together and taste, slow and steady. It may seem bland at first, but it will be easier to adjust as needed. Add until the taste and heat is right for you.
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16
Simmer 2-4 hours. Long and slow will bring out more of the flavors.
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17
Stir regularly to allow flavors to properly mingle.
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18
After simmering for 2-4 hours, it is time to eat. I usually eat it as is, but you can do with crackers, cheese or even cornbread.
