Chili - "Major Cajones"
- 1 pound bacon, diced into 1-inch pieces
- 2 pounds pork sausage
- 3 pounds ground beef
- 4 jalapeno peppers, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 4 cloves garlic, finely chopped
- 2 cans (28 ounces) chili beans
- 2 cans (15 ounces) crushed tomatoes
- 3 pounds onion, finely chopped
- 1 can (28 ounces) tomato sauce
- 1 tablespoon black pepper
- 3 tablespoons red chili powder
- 1 tablespoon crushed red pepper
- 1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
- 4 dashes hot sauce
- 3 tablespoons Worcestershire sauce
- 1 cup water
- 1 cup sugar
In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.
Cook's Note: This is a toned down version of the very "hot" chili we make at our firehouse (hence the name). For the full experience, feel free to add whatever is needed to get the temperature up! For a topping, consider cheddar cheese and oyster crackers. Cincinnatians also like it served over spaghetti (to the horror of the rest of the world).