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1
In a large stock pot, dice up onions and peppers in 1 tbs of olive oil and cook down until clear and soft over medium heat.
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2
Add all three meats and brown until all meat is completely cooked.
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3
Add 4 large cans of diced tomatoes and continue to cook over medium heat.
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4
Add the chili powder and cumin.
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5
Be cautious not to add too much cumin because you don't want to over do it!
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6
Cook for 1 hour over over medium heat and stir often so as not to stick.
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7
Reduce heat to low and taste.
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8
Here's where you can adjust your flavor; more chili powder is always acceptable and you can't really over do it!
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9
Add the small can of chipotle chilis which adds a bit of smokiness to the dish!
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10
Cook for another hour then add the black beans.
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11
The chili is ready after 20 minutes but the longer you let it cook the better!
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12
If you can use a heat/flame diffuser under your pot, let it cook overnight.
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13
If not, the pot may be put in the refrigerator overnight, and in the morning bring it back up to medium heat stirring frequently then bring it down to low heat until you are ready to eat!
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14
Chopped green onions, shredded cheese, sour cream can be added on top!
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15
We've also used this as an AWESOME dip with tortillas chips for the games!
