Award Winning Chili

• 1 lb 80% lean ground beef
• 1 lb ground pork
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 large garlic cloves, finely diced
• 1 lb black beans, cooked
• 1 lb kidney beans, cooked
• 1 lb pinto beans, cooked
• 1 20 oz can diced tomatoes
• 1 20 oz can red enchilada sauce
• 1/2 cup chili powder
• 2 tsp tapotio hot sauce
• 2 tsp cumin
• 1 tsp cayenne
• 2 bay leaves
• 2 tbsp sugar

salt and pepper to taste

• cilantro, green onions, sour cream, grated cheese, avocado for garnish

1. In a large dutch oven or non reactive pot, saute onions, peppers, garlic and meat with a tsp of each salt and pepper. Cook until meat is cooked through.
2. Add the remainder of the ingredients and add with just enough water to cover beans. (About 1-2 cups.) Bring to a boil. Reduce to a simmer and allow to stew for 8 hrs, stirring often to make sure nothing sticks to the bottom.
3. Adjust the taste to your likeness using salt, pepper and cayenne.
4. Garnish with cilantro, green onions, sour cream, cheese and avocado.