Here it is. I first promised this on my apnea thread but felt this belongs in its own topic. This has won chili cookoffs at work and elsewhere multiple times over the years, and one guy even pays me $30 for a 1/2 gallon every time I make some now. However, I will warn you -- this is NOT for the health concious or the timid pallet. In this case there are only two things that matter, flavor and heat. Health? I'll save that for the rice cake crowd... *** Recipe: Ingredients: LOTS O' Chili powder 6-8 Serrano Peppers 2 Habanero Peppers 2-4 Cayanne peppers Terriyaki sauce Worcesterchire sauce 1 - 12 oz can Beef broth 2 - 12 oz cans Chicken broth 6-8 cloves Garlic 2 large Onions 1 - 16 oz Tomato sauce Brown Sugar Masa flour Red bell pepper 2 - 10 or 12 oz cans Red kindney or chili beans the meat; 1 pound Bacon 1 medium sized pot roast (about 2-3 pounds) 3 pounds hot Italian sausage Step 1: prepare the veggies: dice the peppers as fine as you can (use a food processer if you want 'cheat' and go simple).Place them into small bowls, but keep them seperate. Chop the onions: Mince one as fine as you can and place it aside, dice the other not quite as fine and set aside for use later. Dice the red bell pepper. Crush the garlic. Step 2: Set a large (at least 12 quart stockpot) on the stove and set the heat to med-hi. Cut the bacon strips into 3rds. Throw this bacon into the food processor and grind until it's about the consistency of hamburger. PLace this into the stockpot and let it cook through. DO NOT DRAIN THE FAT. When all of the bacon has begun to brown, throw in the garlic, 1/2 the serrano peppers, and minced onions. Let this cook until the onions have carmelized. Once the bacon is fully cooked and the onions have browned, add in the beef broth, chicken broth, Several dashes of Terriyaki and about 1/4 cup of Worchestershire sauce. Stir through, bring to boil, and add 1 tbsp of chili powder. Trim excess fat from roast, and set into stockpot and let boil for about ten minutes, then reduce heat to a slow boil/high simmer and let sit for about 1 1/2 hours (or until roast is cooked through). Step 3: Reduce heat to simmer. Remove the roast from the pot and place on cutting board. Cut into strips about 1/4-1/2" thick. You'd be doing yourself a favor it you reserved a strip or two to snack on at this point!! Place the roast strips into the food processor and give it about 6-8 pulses until the meat is shredded. Add the meat back into the pot. Add another tbsp of chili powder and red bell pepper. Cook 1 more hour. Step 4: In a seperate pan, cook the sausage and drain fat. Add the sausage into the pot and add remaining onion, serrano peppers, habanero peppers, another Tbsp chili powder. Let cook at least 1 more hour. Step 5: Take about three heaping tablespoons of masa flour and mix with just enough water to make a wet-paste (not quite runny but not thick or clumpy either). Add this to the chili and increase heat to boil. Add 3 tablespoons of brown sugar and let boil for about 5 minutes. Reduce heat and simmer 30 minutes to an hour. NOTE: The masa should thicken this considerably, if it does not, then you may add additional masa flour as needed or to desired consistency. Step 6: Add beans, cayanne peppers, and 1 more tbsp chili powder. Let cook 15-20 minutes, then enjoy!!! NOTE:: I do just about everything to taste when I cook, so the measures indicated above are merely approximations and can vary depending on what your after. Be careful with the brown sugar...too much can ruin it, so I'd start slowly and add a little until teh right flavor is reached. Also, for those died-in-the-wool Texas Chili fanatics out there, I do realize that beans are a no-no, but I like them, so too bad. If you wish to leave them out, that's just fine.