Judicial Misconduct Beef, Pork, Sausage Chili

Directions

Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water.

Bring to a boil and simmer the next day until tender (usually 2 to 3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet.

Add garlic, onions, bell peppers, and celery.

Cook until the onions are clear.

Remove and reserve.

Mix ground meats.

Add 1 tablespoon Oil to skillet and sauté meat, cooking on high heat until thoroughly browned.

Drain fat. Remove ground meat and reserve.

Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille).

Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions.

Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours.

Adjust the consistency after 3 hours.

If too thin, uncover and reduce by turning up heat (carefully) slightly.

If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed.

Taste and adjust for spices carefully (the flavor will develop as the chili cooks).

It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth.