Six Pack Pepper Chili

1. In a large soup pot over medium heat, sauté three large onions, two whole bulbs of garlic, two green bell peppers, and one yellow bell pepper in oil with salt until soft. Then remove from heat and set aside while you make the meatballs.

2. Combine two pounds of pork hot Italian sausage (uncased), two pounds ground beef, two eggs, and bread crumbs in a bowl. Shape into meatballs. Brown meatballs in a frying pan over medium high heat and then add to chili.

3. Seed and chop and then add two green, long hot peppers, six finger hot peppers, sixteen dried hot chilies, two jalapeño peppers, and ten cherry peppers into the chili.

4.Add the paprika and chili powder.

5.Add three cans of plum tomatoes, two cans of fire roasted tomatoes, and one can of diced tomatoes and green chilies.

6. Strain, rinse, and add two cans of black beans and two cans of red beans. Stir to combine everything.

7. Let chili simmer for 1½ hours.

8.At that point add beer, chopped fresh chives, and fresh rosemary.

9.Let chili simmer for 1 hour more before serving.