Two Million Dollar Chili

Source: Dad

Ingredients
Part One - Stock
1 cup crushed red peppers (dried)
1 quart beef stock
2 Tbs A1 steak sauce
1 tsp Worcestershire sauce
1 tsp Ancho chili Pepper
1 dash chipotle pepper flakes
½ tsp cayenne chili pepper
1 tsp DeArbol Chili Pepper
Part Two - Meat
8 lbs of beef (cut in ½ inch cubes)
1 cup flour
½ cup vegetable oil
2 lbs pork sausage (cut in ½ inch pieces or ground)
Part Three - Vegetables
2 medium yellow onions (diced)
2 - 6 Jalapeno chilies (fire-roasted, skinned, diced)
14 ounces mild diced green chilies
4 Tbs crushed garlic
Part Four – Seasonings
32 ounces tomato sauce
12 ounces tomato paste
32 ounces diced tomatoes
1 tsp green Tabasco sauce
1 tsp red Tabasco sauce
1 tsp chipotle Tabasco sauce
1 tsp ground black pepper
½ cup molasses
1 Tbs Dark Chocolate
1 tsp cloves
¼ cup dried oregano
½ cup cumin

Directions
1. Add the ingredients listed in Part One to a 12 quart stockpot and bring to a boil.
2. Dredge the cubed beef in the flour--coating evenly.
3. Add the oil to a large sauté pan and sear the beef.
4. Add the beef to the stock mixture. (Stir occasionally to keep beef from burning)
5. Cook the sausage in the sauté pan until well done. Add to stock mixture.
6. Saute the onions in the sauté pan until clear.
7. Add the remaining items from Part Three and stir, scraping the scorched flour from the pan into the mixture.
8. When the beef is tender, add the Vegetable mixture to the Stock Pot.
9. Add the seasonings listed in Part Four, and blend well.
10. Continue to boil for about 5 minutes—scraping the pan bottom to keep from burning.
11. Allow to cool--and then place covered in Refrigerator overnight. (This is important)
12. Reheat to serve.
This chili is excellent on top of baked potatoes, as a filling in burritos, on top of hotdogs, or just in a bowl. Add your favorite toppings. (pinto-beans, corn, grated cheddar cheese, diced purple onion, and diced tomato are all excellent).