Six Pack Pepper Chili

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   1.

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   In a large soup pot over medium heat, saute three large onions, two whole bulbs of garlic, two green bell peppers, and one yellow bell pepper in oil with salt until soft.

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   Then remove from heat and set aside while you make the meatballs.

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   2.

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   Combine two pounds of pork hot Italian sausage (uncased), two pounds ground beef, two eggs, and bread crumbs in a bowl.

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   Shape into meatballs.

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   Brown meatballs in a frying pan over medium high heat and then add to chili.

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   3.

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   Seed and chop and then add two green, long hot peppers, six finger hot peppers, sixteen dried hot chilies, two jalapeno peppers, and ten cherry peppers into the chili.

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    4.Add the paprika and chili powder.

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    5.Add three cans of plum tomatoes, two cans of fire roasted tomatoes, and one can of diced tomatoes and green chilies.

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    6.

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    Strain, rinse, and add two cans of black beans and two cans of red beans.

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    Stir to combine everything.

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    7.

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    Let chili simmer for 1 1/2 hours.

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    8.At that point add beer, chopped fresh chives, and fresh rosemary.

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    9.Let chili simmer for 1 hour more before serving.

* Per serving · 4 servings · Values may vary.