Ingredients:

6 pounds ground beef 3 splashes allspice 1 lg. Orange Habanero

2 pounds Bratwurst 3 cloves garlic 1 lg. green Bell

2 pounds Italian sausage 3 splashes basil 1 lg. red Bell

2 pound2 Kielbasa 5+ splashes cinnamon 1 lg yellow Bell

10 Vidalia sweet onions 1 bay leaf 3 Serranos

3-6 ears white corn 3 good splashes of honey 3 Chipotle

3-6 ears golden corn 3 splashes grated romano 6 Datils

3 cans Rotel tomato chiles 10 sec. grind black pepper 3 Jalapenos

2 cans mini-ear corn(they look neat) 3 splashes cayenne pepper 6 Pepperocinis

3 can’s Hunt’s Chili Magic(variety) 1 bunch green onions 3 Italian sweet peppers

1 lg. can light kidney beans 3 splashes La. hot sauce(tribute) 3 Amarillo chiles

1 lg. can dark kidney beans 1 package Texas chili mix(tribute) 4 Hanoi Jawbreakers

1 lg. can dark kidney beans 1 package Texas chili mix(tribute) 1 Scotch Bonnet

Also, if available: Cherry Peppers, Piquins or any other variety

SHOULD FEED A SMALL ARMY OF FOOTBALL FREAKS!

Directions:

Food process hot peppers with one onion into mash. Place the hot pepper mix in a 20-quart pot.

Cut onions and the milder peppers into a variety of small shapes. Remove 1 chopped onion and a 1/4 cup of the mild peppers for pre-cooking meat.

Sauté beef, sausage and chicken separately in large frying pan with onion and peppers. Just remove redness from the beef- do not thoroughly brown as the final stages of cooking should occur in the chili. Add to pot..

Add all the other ingredients and cook over medium heat for 1 hour, stirring frequently. Add flour/water combination to fill pot and achieve desired thickness. Reduce heat to low and slow simmer for 4-8 hours.

Remove from heat and place in refrigerator overnight. Cook the next day on low heat until simmering, cut corn from cobs and throw cobs in the compost. Serve over white rice with garlic bread and cold ones!!!