Ken's Award Winning Chili (1 cup)

2 lbs. Steak (something that works good in a stew)
1.5 lbs. Ground Beef
2 Tbs Olive Oil.
1.5 medium Onion
2 Green Chilies, diced (or 6 ounces of canned green chilies)
2 Med. Carrots – sliced.
2 (5-inch) Portobello mushroom caps
1 Cans (28 oz. can) diced tomatoes.
3 teaspoons Cumin Powder
3 tablespoons Chili Powder
1 teaspoons Black Powder
2 teaspoons Salt
1 (29 oz. can) Tomato Sauce
1 16 oz. can Kidney Beans (with juices)
1 16 oz. can Pinto Beams (with juices)
4 Dashes Angostura Bitters.
2 Large Cloves Elephant Garlic.
1 tablespoons Cocoa Powder.
2 oz. Dark Rum.

In a large pot, brown all meat on high heat - drain off fat juices.

Combine the remaining ingredients with meat in the large pot. If the chili is too thick for you, add water to thin it a bit.

Simmer over low heat, stirring & tasting every 15 minutes for 3 - 4 hours.
OR
Cook in a crockpot on low for 6 - 8 hours or high for 3 - 4 hours

Makes approximately 16 1 cup servings.

Leftovers can be frozen for months.

Serve with shredded cheese and diced onion for toppings, as well as cornbread or French bread for dipping

Number of Servings: 16

Recipe submitted by SparkPeople user ARIAYA.