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This is a new Chili Recipe I have been working on so here goes

2 Tabelspoons Olive Oil (EVOO)
1 lb ground beef
1 lb ground chicken or turkey
1 lb ground pork or get a pork butt and grind it yourself and then use one pound of the ground pork
1 link andouille sausage (this is about a half pound or so of the sausage)
2 Cans Light or Dark Red Beans
2 Cans Pinto Beans or White Navy Beans (your choice)
2 Cans Black Beans
3 Tablespoons of Chili Powder
3 Tablespoons of Smoky Paparika
1 Tablespoon of Cumin (Max)
1 Tablespoon of Coarse Ground Black Pepper
2 Tablespoons of Dry Mustard
2 Tablespoons of Red Pepper Flakes
2 Cans Tomato Sauce
1 Can Tomato Paste (Small 4 Ounces)
1/4 Cup Jack Daniels or Bourbon (you can add more but you have to cook a little longer to get the alcohol boiled off)
1/4 Cup Fresh Cilantro chopped fine
3 Tablespoons Kosher Salt
1 Tablespoon Brown Sugar or Molasses
2 Jalepeno Peppers Diced with seeds
or
1 Habanero Diced with Seeds
(please be careful with Habenero peppers and wear some plastic gloves while cutting them up)
1 Cup Beef Broth
1 Cup Medium or Hot Salsa
3 Tablespoons Grand Marnier

Brown the beef first and then drain off the fat leaving about 2 tablespoons in the skillet.  Brown the Ground Chicken/Turkey.  Brown the Ground Pork.  Deglace the pan with the Jack Daniels/Bourbon and pour the mixture into the large pot you will be making your chili in. Add in the meats and the beans and tomato products.  Mix thouroghly.  Add in the Beef Broth and the salsa.  Add in the Brown Sugar/Molasses.  Add in the Jalapenos/Habeneros and stir.   Combine all the dry spices except the cilantro.  Put one Tablespoon of the dry spices along with all the Cilantro and let bubble for about five minutes.  Taste the chili to see how the spice/heat is going for you.  Add in more of the spice mixture in one teaspoon incrememnts until you reach the final heat level you desire.  Add in the Grand Marnier and let simmer for 30 minutes under reduced heat.

Enjoy with some Pepper Jack Cheese and Sour Cream

Thank you!

What time will it be ready? I got hungry just reading the recipe and preparation.

Thanks for the new version, Emeril! Hope to make tomorrow - in a half-batch. :D