Andy'S All Meat Chili - cooking recipe

Ingredients

1 lb hot Italian sausage
1 1/2 lbs ground turkey
1 1/2 lbs ground beef (both packaged together for meatloaf) or 1 1/2 lbs ground pork (both packaged together for meatloaf)
1 orange, juice and zest of
1/4 cup orange juice
2 medium onions, finely chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
3 garlic cloves, peeled, minced
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon ground cloves
4 tablespoons chili powder
2 habanero peppers, diced (or more if you dare)
2 (16 ounce) cans diced tomatoes (undrained)
4 ounces tomato paste
1/3 cup tequila
4 fresh cilantro stems, chopped

Preparation

Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
Don't forget to occasionally stir, so it doesn't burn!
Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
Remove pot from heat and let cool about 15-20 minutes.
Return to burner and heat throughly.
Repeat the last 2 steps as needed until chili is thick.
Serve with crackers.
Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.