http://www.freerepublic.com/forum/a3afdfea35623.htm
I've never entered this chili recipe into competition, but everyone who has tried it has raved about it. I studied ingredients in award winning chili recipes, experimented a bit with the amounts and came up with this:
SC DOC's CHILI
1 medium white onion
1 large red onion
5 spring onions
1 large green bell pepper
6 jalapeno peppers ( seeded)
2 tbsp minced garlic
4 dried large ancho chilis (seeded)
4 dried New Mexico chilis (seeded)
4 dried Oriental chilis (seeded)
3 tbsp chipotle peppers in adobe sauce.
1 fresh habenero pepper
1 1/2 lbs. half inch cubed stew meat (lean chuck)
1 lb. half inch cubed lean pork
1 lb. lean ground chuck
1 lb. lean ground pork
28 oz. can whole tomatoes
28 oz. stewed tomatoes
10 oz. Rotelle tomatoes
15 oz. tomato sauce
12 oz. tomato paste
4 beef bullion cubes
2 tbsp ground cumin
4 tsp. cocoa powder
3 tbsp chili powder
2 tsp. paprika
3 bay leaves
2 tsp. all spice
1 tbsp. soy sauce
1 tbsp. molasses
1 tsp. tabasco
1/2 tsp. cinammin
1 1/2 oz. tequilla
1 12 oz. bottle tecate beer
4 tbsp. olive oil (divided)
2 tbsp. corn meal
2 tbsp. massa harina
2 cans (15.5 oz.) Bush's Chili Starter Beans
Brown all meat combined in large soup pot in 2 tbsp. olive oil on high heat. In another large pot, combine finely diced onions, garlic, and peppers with other 2 tbsp. olive oil and saute until tender. Drain grease from meat and add vegetables from other pot. Then add beer and tequilla and canned tomatoes. Quarter tomatoes into smaller pieces, then add tomato paste and sauce. Dissolve bullion cubes in 3 oz. water and add. Add all remaining spices and simmer for 2-3 hours. One half hour before serving, dissolve corn meal and masa harina in enough water to make a paste and then add to chili. remove bay leaves. Garnish with grated sharp cheddar cheese and sour cream.