Papa Funk'S Campfire Chili - cooking recipe

Ingredients

3 pounds lean ground beef (80% lean)
1 pound bulk sweet sausage
2 (29 ounce) cans tomato sauce (such as Hunt's(R))
1 (40 ounce) can dark red kidney beans, drained and rinsed
4 Roma (plum) tomatoes, chopped
4 stalks celery, chopped
2 green bell peppers, chopped
1 (15.5 ounce) can light red kidney beans, drained and mashed
1 (15.5 ounce) can white kidney beans, drained and rinsed
1 (12 fluid ounce) can or bottle lager-style beer (such as Yuengling(R))
1 sweet onion (such as Vidalia(R)), chopped
1 red bell pepper, chopped
2 (6 ounce) cans tomato paste (such as Hunt's(R))
2 (4 ounce) cans diced green chile peppers (such as Old El Paso(R))
1/4 cup chili powder, or more to taste
4 chipotle chile peppers in adobo sauce (such as Goya(R)), chopped
3 tablespoons adobo sauce from chipotle peppers (such as Goya(R))
3 tablespoons ground cumin
2 tablespoons barbeque sauce (such as KC Masterpiece(R))

Preparation

Break ground beef and sausage into small pieces and put into the crock of a large slow cooker; add tomato sauce, dark red kidney beans, roma tomatoes, celery, green bell pepper, light red kidney beans, white kidney beans, beer, sweet onion, red bell pepper, tomato paste, green chile peppers, chili powder, chipotle peppers, adobo sauce, cumin, and barbeque sauce.
Cook on Low for 8 hours.