White Hot Chili - cooking recipe

Ingredients

1 1/2 lb. round steak, cubed
1 1/2 lb. pork, cubed
1 1/2 lb. kielbasi, sliced
3 Tbsp. olive oil
2 large Spanish onions, diced
2 large purple onions, diced
3 large bell peppers, diced
3 stalks celery, diced
1/2 c. minced shallots
3 cloves minced garlic
6 Habanero chilies, minced
4 jalapeno peppers, minced
2 (28 oz.) cans tomatoes, crushed
1 (28 oz.) can tomato puree
1 (20 oz.) can tomato sauce
1 (8 oz.) can tomato paste
1/4 c. Port wine
12 oz. flat beer
3/4 c. chili powder
1/4 c. cumin
2 Tbsp. hot pepper oil
2 Tbsp. crushed red pepper
2 Tbsp. cayenne pepper
salt to taste

Preparation

In a 12-quart pot, sear the beef and pork in 3 tablespoons of olive oil.
Add onions, bell peppers and celery.
Cook over high heat until tender.
During cooking, add the Port wine.
Once tender, add all the tomato products.
Bring to a boil.
Add the shallots, Habaneros, garlic, jalapenos and the beer.
Stir until well blended.
Add the remainder of the seasonings.
Cook, covered, for 2 hours, stirring occasionally, over low heat.
Add the kielbasi and simmer, uncovered, for 2 hours.
Serve with diced purple onions and grated Cheddar cheese.
Yields 1 gallon chili!