All Star Chili - cooking recipe

Ingredients

1 1/2 lb. beef sirloin, cut into bite-size pieces
2 lb. ground round
1 lb chicken, cut into bite-size pieces
1/2 lb. pork chops, cut into bite-size pieces
6 T. olive oil
4 hot sausage links
2 c. diced onion
1/2 c. diced cilantro
1 c. diced celery
4 T. minced garlic
2 c. fresh mushrooms
1 (4.5 oz.) can green chili peppers, diced
4 hot Jalapeno peppers, diced
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can navy beans, drained
1 (16 oz.) can pinto beans, drained
2 (16 oz) cans diced tomatoes
1 ((8 oz) can tomato sauce
1 small can tomato paste
2 t. dried crushed basil
3 t. chili powder
1 t. cinnamon
1 T. ground cumin
2 t. dried oregano
1 t. paprika
1 t. black pepper
1 t. red pepper
1 t. white pepper
Cayenne pepper to taste
1 t. sea salt
1 can beef broth
1 can chicken broth
2 c. red wine
2 T. Worcestershire sauce
1 c. peanut butter
2 T. brown sugar
1 pkg. shredded Cheddar cheese
2 c. sour cream
Vidalia onion, diced

Preparation

Brown beef, chicken and pork chops in oil in a wok or large skillet and set aside. Grill sausage links on barbecue; cut into bite-size pieces and set aside. Combine browned meat and sausage in a very large pot. Lightly brown onion in olive oil in wok. Add onion, cilantro and remaining vegetables to meats. Add canned beans, tomatoes, tomato sauce, tomato paste and next 11 spices to pot. Add liquid ingredients, peanut butter and brown sugar to pot and stir mixture well. Bring to a boil over medium heat, stir well. Reduce heat and simmer for 12 hour on low heat, stir occasionally. Turn off heat; let cool and remove excess grease from top. Reheat to serve. Serve with cheddar cheese, sour cream and diced Vidalia onions. Serve with garlic or hard bread and Merlot wine. Makes 6 quarts.