Dr. Pepper Chili

3 tbsp. Bacon drippings
2 large onions chopped
1 bell pepper chopped
3 tbsp. Red pepper
5 cloves garlic minced
1 tsp. oregano
1 tbsp. Cumin
6 large fresh tomatoes, peeled and chopped
1 small can green chilies
2 tsp. Salt
2 tbsp. Apple cider vinegar
3 lbs ground beef
3 lbs ground pork
2 12 oz. Cans (reduced by1/2) Dr. Pepper
2 cups water
4 tbsp. Chicken base
2 cans kidney beans, drained
2 jalapenos, fine diced
6 oz. Can tomato paste
8 tbsp. Chili powder

Render fat from bacon (save fat from cooked bacon).

Saute all vegetables and garlic in rendered fat.

Separately brown all beef and pork and drain excess fat.

Add beef and pork into sauteed vegetables.

Add all other ingredients and simmer for 1-2 hours.

Remember to first reduce the Dr. Pepper by 50% before adding it to the Chili (bring Dr. Pepper to a boil and simmer until quantity is half)

Servings: 8 quarts