2 pounds ground beef
1 pound ground pork sausage
3 medium onions
2 medium green peppers
28 ounce can of diced tomatoes
10 ounce can of diced tomatoes with green chilies
12 ounce can of tomato paste
3 - 15 ounce cans tomato sauce
2 - 15 ounce cans kidney beans (undrained)
15 ounce can black beans (undrained)
15 ounce can chili beans (undrained)
30 ounces of water
1 tsp red pepper sauce
1 tsp ground cumin
3/4 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
1/4 cup sugar

Brown ground beef, drain and set aside. Then brown sausage, drain and add both meats to a 10 quart stock pot. (the meats have a different cooking time and you don't want to over cook the ground beef)

Cut up onions and green peppers into 1 x 1 inch pieces.
Add all repaining ingredients to pot and mix well. Use water to rinse all cans then add water to pot (just too much flavor to waste)

Cover and simmer over medium heat for about 1 hour or until green peppers are tender, stirring often. Add more seasonings to adjust heat to your taste, just remember the chili will get more spicy as it cooks so don't adjust spices too soon.

Serve with a little shredded cheddar cheese on top.  ENJOY!