3 Day Chili - cooking recipe

Ingredients

1 cup beef broth
14 1/2 ounces fire roasted diced tomatoes
4 ounces tomato sauce
7 ounces chopped green chilies
14 1/2 ounces black beans
29 ounces chili beans
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons olive oil
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 large yellow onion, chopped
2 chipotle chiles in adobo
1 poblano pepper
1 lb beef stew meat, cut in small cubes
1/4 cup flour
1 lb hot Italian sausage
1 1/2 cups pulled pork

Preparation

Set oven to broil at 500 degrees.
Roast poblano pepper in oven, turn often until the pepper is charred black.
Remove pepper from oven and place in brown paper bag to sweat.
Turn crockpot on low.
Put first 15 ingredients in crock pot and mix well.
Heat some olive oil in a large skillet at medium heat.
Saute garlic, onions, and green bell pepper for 4-5 minutes.
Add sauteed vegetables to the crock pot.
Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot.
Dredge the beef in flour and brown in skillet. Add more oil if necessary.
Add meat to the crock pot.
Brown italian sausage in the skillet and add to the crock pot.
Add pulled pork to the crock pot.
Cook 8-10 hours.
Let the crockpot cool and place in the refrigerator over night.
2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.