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1
Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water.
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2
Bring to a boil and simmer the next day until tender (usually 2 to 3 hours).
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3
In the meantime, heat 2 tblsp of oil in a large, heavy skillet.
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4
Add garlic, onions, bell peppers, and celery.
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5
Cook until the onions are clear.
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6
Remove and reserve.
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7
Mix ground meats.
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8
Add 1 tablespoon Oil to skillet and saute meat, cooking on high heat until thoroughly browned.
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9
Drain fat.
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10
Remove ground meat and reserve.
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11
Brown cubed meat, drain, and reserve.
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12
Place reserved vegetables and meats in chili pot along with linguica (or Andouille).
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13
Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions.
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14
Carefully bring temperature up to a simmer.
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15
Cook covered on very low heat approximately 5 hours.
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16
Adjust the consistency after 3 hours.
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17
If too thin, uncover and reduce by turning up heat (carefully) slightly.
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18
If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed.
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19
Taste and adjust for spices carefully (the flavor will develop as the chili cooks).
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20
It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth.
