Spicy 6 pepper Chili

It's -30 and your freezing inside and out, it might just be time for a big batch of spicy chili, it's what we had tonight and it's yet another winter favorite. There are a million variations, this one my favorite, but not one for those who can't take heat, so alter to your desired spice level!

Spicy 6 pepper Chili

1 lb kidney beans (soaked overnight & cooked until soft)
2 lbs ground beef (venison is also a great substitution)
2 lbs spicy Italian sausage sliced
2 yellow onions coarsely chopped
1 red onion coarsely chopped
1 bulb garlic finely chopped
6 jalapeno peppers finely chopped
2 bell peppers coarsely chopped
2 sweet red peppers coarsely chopped
1 bunch celery coarsely chopped
1 can chipotle peppers in adobo sauce finely chopped
2 large cans of stewed tomatoes coarsely chopped
1 can tomato paste
2 T ground cayenne pepper
1 T ground black pepper
5 T cumin powder
4 bay leaves
3 T dark brown sugar
6 c water
1/4 c cornmeal
3 T salt
2 T olive oil

In a large stock pot, heat olive oil on high for one minute, add onions, garlic, bay leaves, meat, sugar & salt, allow to brown well, add all peppers, allow to brown, add sugar, cumin & celery, allow to brown, add remaining ingredients except corn meal and simmer for 30 minutes covered. Add cornmeal & stir, taste and add more salt as desired, cover, turn heat off and allow to sit at least 30 minutes. This is a big batch and you'll have plenty to freeze.

Top with finely chopped onions, sour cream & cheese, serve with cornbread or whatever pleases you!