Instructions: * Be careful when chopping peppers; wear gloves, dont rub your eyes

Early on, boil the pork roast for about an hour. While the pork is cooking:

Brown ground beef in a large skillet or Dutch oven, throw in the onions, spin them around. Dont over-brown the ground beef. Drain on paper towels. Set aside.

Clean grease out of Dutch oven, start pouring in a can of stewed tomatoes, one can of kidney beans into the Dutch oven, mix, then start adding the chili spices, mixing well. Add more cans of stewed tomatoes and kidney beans.

Add another can of stewed tomatoes (any size, but I love stewed tomatoes in chili), add another can or two of kidney beans, mix. Add a can of tomato sauce, add the optional salsa.

If the pork roast is done, cut into chunky pieces, add that to the Dutch oven, then add the cooked ground beef and onions.

By this time, the Dutch oven should be almost full, if not overflowing. Start dividing up the mixture into 2 separate crockpots, adding more cans of stewed tomatoes, kidney beans and tomato sauce.

Do not fill the crock pot to the rim. During the cooking process, the chili starts to bubble and boil over the sides of the crock pot leaving a big mess, believe me, Ive had this happen before.

I usually let this cook overnight, a good 8-10 hours. Serve the football fans in your house a heaping bowl of chili topped with chopped yellow onion, with oyster crackers and sour cream. Cold beer is optional.

NOTES : I never make the same chili twice, but this is the time of year, autumn, football, "chilly" weather....so I bring out the crockpots and get cookin. I never add water to my chili. While growing up, my mother made "chili soup", adding way too much water. Never again!

This recipe is for two 6 1/2 qt. sized crockpots, so its a very big recipe. You can scale it down as much as you want

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