Alan’s Chili

1 lb. ground pork (cubed / shredded)

4 lbs. ground beef (cubed / shredded)

1 large Bermuda onion – chopped

2 large white onions – chopped

4 cloves garlic – minced

2 small chili peppers – minced (optional)

2 Tbsp. cumin seeds – toasted

2 Tbsp. red wine vinegar

1 cup catsup

1 cup Catalina dressing

1 8 oz. can tomato paste

2 8 oz. cans tomato sauce

1 32 oz bottle spicy V8

2 Tbsp. chili powder

Dash of tobacco (optional)

2 cans red kidney beans

2 cans pinto beans

2 cans black beans

2 cans northern white beans

1 can Garbanzo beans

Brown the meat.  Add the onions and cook until soft. Add the garlic and let bloom (about 1 minute).  Pour / skim off the fat.   

Begin adding the rest of the ingredients then bring to a boil.   

Cover and simmer for 1 ¾ hours, remove cover and simmer for 15 to 30 minutes to reduce liquid.  Cool overnight, reheat and eat.   

Toppings may include cheese, fresh green onion, chives, raw sweet onion, and sour cream.