Chernobyl Chicken Chili

2 pounds of maple cured bacon
1 pound ground ostrich or chicken (grind by hand, or have ground)
1 pound chicken gizzards (grind by hand, or have ground)
1 pound stewing pork (grind by hand, or have ground)
1 can Spam (mash with potato masher into a smooth consistency)
1 bell pepper, large a green, minced
1 bell pepper, large a red, minced
2 yellow onions a med to large, minced
16 jalapenos a large, minced (do not peel, or seed)
16 weapons grade habanero's, minced (do not peel, or seed)
4 cloves of garlic, minced
3 Tbsp ground (fresh) cumin
2 Tbsp crushed, dried red pepper flakes
2 Tbsp ground New Mexico molido chili powder
6 Tbsp chili powder (dark red *not* cayenne)
4 Tbsp aBetter Than Bulliona Beef Chili Paste
2 cans (28 oz) crushed tomatoes
4 cans (16 oz) whole peeled tomatoes, drained
4 cans dark red chili beans, drained
2 cans light beer (Pabst Blue Ribbon)
6 oz tomato paste
2+ cups of water
1 or 2 Tbsp honey

Place bacon in a large soup pot. Cook over medium heat until evenly
brown a drain excess grease, leaving enough to coat the bottom of the
pot. Remove bacon, drain on paper towel toweling and chop; fine, but not
too. Using a food processor, mince (liquefy) all the raw vegetables, and
combine them in a *large bowl.* Add spices & bouillon paste, and stir
until all ingredients are well mixed. Place liquefied vegetables and all
spices in two (one inside the other) *large* zip-lock bags. Leave bag
in refrigerator overnight. Brown all meat in pot over medium heat.
When meat is browned, and reduced, stir in the beer, minced vegetables,
tomatoes (crushed, whole & paste) and one (1) cup of water. Reduce heat
to low/medium, add remaining water (1 cup) and simmer for 90 minutes;
stirring occasionally.

Add beans & bacon, and continue simmering for another 8 - 9 hours, adding
one cup of water every 90 minutes (+ or -) and cook off the water (no lid
on pot.) As the mixture cooks down, skim off the grease with a large
metal spoon, and transfer grease to empty coffee can for disposal. At
the tenth hour, sip broth and adjust heat/sweet with honey; slowly, to
taste. At this point, the consistency should be checked by placing a fork
vertically into the pot. If the fork is held fast and doesn't sink,
you're done.
Tips: Use a large cast Aluminum pot to distribute heat; it prevents
burning/sticking on bottom of pot. Once chili is done, pour
into large baking pans, and set on racks on a table or counter
to cool. Once pan is warm (not hot) to the touch, refrigerate.

When served, ensure (with food thermometer) that the chili
reaches 140F.


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