Sheila’s Chili (by Chef Sheila)

1# each of veal, beef, and pork. cut into 1″ cubes.
1# any kind of sweet sausage links. sliced into 1″ slices.
1# salt pork cubed or thick sliced bacon sliced and barely browned.
1 large onion diced, 6 cloves garlic minced, 6 jalapenos seeded and fine diced.
One huge can of stewed tomatoes. 
 3 tablespoons cumin
1 tablespoon each all spice, celery salt, pepper.
Chipotle Tabasco to taste
salt to taste.
Chili Ala Sheila
1. Sear each meat separately and set aside. Barely brown the bacon, and then saute the sausage until brown but not cooked fully…..in the same pan.
Drain some of the fat off and then slowly saute all the veg until the onion is translucent.
Then add the cumin and the rest of the spices and allow to coat and bloom the fragrance.
add the meat and enough water or beef broth to barely cover and bring to a boil and then lower the heat to barely simmer. let go until the meat is very barely tender.
 
Cool and put in the frig over night. this allows chili flavors to intensify.
The next day, test the flavors and adjust. add more cumin and the salt if necessary. Add the tomatoes. Add the hot peppers and the chipotle tobacco and then cook for a while longer until tender. cool and let the flavors marry over night….or eat!
I like everything to rest one more night.
*** just make sure that if you have too much liquid, you take out all the good stuff and reduce the liquid until it’s more thick. Don’t add a thickener. Reduce the liquid. makes all the difference in the world.