Sweet Home Chicago Chili

4 lbs ground beef

1 lb ground pork

1 tsp. sugar

1/4 cup bacon grease

6 cloves garlic (finely chopped)

1 tsp. dried oregano

1/4 cup red onion (diced)

3/4 cup yellow onion (diced)

1 cup green pepper (diced)

2 tbsp. cilantro (finely chopped)

2 tbsp. Louisiana hot sauce

2 15oz. cans dark red kidney beans (drained)

1 4oz. can green chilies

2 29oz. cans tomato puree

1 40oz. can Brooks chili hot beans

1 29oz. can diced tomatoes (drained)

1/2 tsp. cayenne pepper

1 tbsp. cumin

1/3 cup plus 1 tbsp. chili powder

2 tbsp. Spanish paprika

2 jalapeno peppers (diced)

Salt to taste

Sour cream, shredded cheddar cheese, chopped onion, and Tabasco sauce as suggested accompaniments

In a large pot, heat bacon grease over medium-high heat.  Add both ground meats and brown.  Drain excess fat from pot and then add onions, garlic, and peppers.  Continue to simmer until vegetables are tender (8 minutes).  Add  diced tomatoes, beans, green chilies, and simmer another 5 minutes.  Add tomato puree, hot sauce, and all the dry seasonings and bring to a boil. 

Preheat oven to 250 degrees.  Once chili comes to a boil, place uncovered pot into the oven and bake for 2 hours.  Remove chili from oven and stir in chopped cilantro.  To serve spoon hot chili into bowls and top with cheddar, onion, sour cream, and Tabasco.