Chili Ingredients:

• 1 lb each ground beef, pork, turkey, lamb
• 2 cups Hunt’s tomato sauce
• 1 can plumb tomatoes seeded and drained
• 2 cans mushrooms
• 1 can kidney beans
• 1 can pinto beans
• 1 can black beans
• 1 can corn
• 2 cups diced sweet potato
• 4 cups onions chopped fine
• 2 tbsp olive oil
• 4 cups low sodium beef broth
• 4 tbsp masa harina
• 2 jalapeno peppers cut in half and float
• 2 serrano peppers cut in half and float
• 16 wiri wiri peppers
• 2 packs of sazon goya
• 2-3 tbsp kosher salt
• 2 tbsp turbinado sugar
• 1 tbsp worcestershire sauce
• 2 fingers of dark chocolate
• 1 shot bourbon

Spice Bomb Ingredients:

• 4 tbsp smoked paprika
• 4 tbsp chorizo chili powder
• 4 tbsp ancho chili powder
• 2 tbsp chipotle chili powder
• 2 tbsp cayenne chili powder
• 2 tbsp cumin
• 4 tbsp garlic, granulated
• 2 tbsp onion, granulated

Directions:

1. Brown each meat individually leaving them in large chunks
2. Transfer to large 6qt pot (preferably a Dutch oven)
3. Sauté onions with salt and olive oil until transparent, then transfer to pot
4. Add beef broth, tomato sauce, and remaining ingredients, bring to a boil and reduce heat to heavy simmer for 10 mins (DO NOT exceed a light boil)
5. Add spice bombs at increments to allow layers of flavors to mature
6. Drop spice bomb #1 (12 tbsp) simmer additional 45 mins
   Drop spice bomb #2 (6 tbsp) simmer additional 30 mins
7. Remove jalapeno and serrano peppers, squeeze pulp back into pot and discard skins
8. Drop spice bomb #3 (6 tbsp) simmer another 15 mins
9. Remove wiri wiri peppers and reserve
10. Garnish with chopped cilantro, shredded cheese, sour cream, and corn chips
11. Return 2 wiri wiri peppers to the top of each bowl and instruct each person (if desired) to crush between two spoons to intensify flavour and heat