Cry babies BBQ chili

Ingredients

• 2 medium yellow onions
• 2 cubanelle peppers
• 1 green bell pepper
• 1 red bell pepper
• 2 jalapeños
• 1 long hot pepper
• 1 can chipotle peppers in adobo sauce
• 2 pounds 80% lean chopped meat
• 1 bottle of a nice amber ale
• 2 cans red kidney beans
• 1 can cannelloni beans
• 1 can beef consommé
• 2 large cans crushed tomatoes, plain, with no puree or seasoning
• 1 large can tomato sauce
• 1 medium can tomato paste
• 1½ tablespoon horseradish
• 1 to 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon cayenne powder
• 4 tablespoons chili powder
• 3 tablespoons liquid smoke
• 1 tablespoon black pepper
• Salt to taste

Optional ingredient

• 3 links smoked bratwurst cut into pieces and fried in pan to add to chili (for best results use a 7 quart cast iron Dutch oven pot)

Instructions

• Chop 1½ yellow onions and 2 jalapeños and simmer in pot with olive oil until al dente on medium heat. Add chopped meat and break up mixing with onions and jalapeños. Add 1 can beef consommé, 2 chipotle peppers and 1 tablespoon adobo sauce. Add all seasons listed except the chili powder and add the liquid smoke. Cook thoroughly. Add 1 bottle of good beer, bring to a boil and reduce for about an hour, adding 2 more chipotles and a tablespoon of the adobo sauce.
• Bring stove to a low heat and add 2 cans strained crushed tomatoes and half can sauce, mix well. Add chili powder and half a can of paste. Cook for about ½ hour and add beans strained. Add 2 more chipotles and 2 teaspoons adobo sauce along with horseradish and simmer for about 2 hours.
• After 2 hours simmering, put pot in smoker and let smoke at 250 degrees for 2 to 3 hours. Stir chili every 30 minutes to mix up the top that forms on the chili. This will incorporate the smoky flavor.
• Total cook time is roughly 5 hours — it’s even better the next day!