The chili recipe.

As requested, in Greg’s own words (except for a couple of glaring grammatical errors):

3 Alarm Chili, Slow Cooker Style

This is loosely based off of “Kasvi’s Nuclear Chili”, which has apparently disappeared from the web, even though there are links to it.

This recipe is for a 6-7 quart slow cooker, and will pretty much fill that up, so you might have to be careful with the portions here depending on the size of your crock pot.  It’s not exactly the recipe in the picture, it’s how I’d do it if left completely to my own tastes.  Rachel doesn’t like kidney beans, but I think they’re perfect for chili in addition to the pinto beans.  I used organic ingredients where I had them, like the tomatoes and the beans.

1 15oz can diced tomatoes
1 28oz can diced tomatoes
1 bottle beer (probably dark and/or thick beer)
6-7 fresh jalapeno chiles
7-8 fresh serrano chiles
3 small-medium red onions
2-3 bulbs garlic (yes, this is a LOT of garlic, probably at least 25 cloves)
1 cup chili powder
3 Tbsp ground cayenne pepper (cayenne powder seems to vary in its pungency, so you may want to check how hot yours is and vary it accordingly)
2 Tbsp ground cumin
3 lbs sirloin steak, trimmed and cut into 1/2 to 3/4 inch cubes
1 lb kielbasa, diced
2 15oz cans pinto beans, drained
2 15oz cans kidney beans, drained
3 Tbsp brown sugar
2-4 Tbsp corn flour/meal
salt
pepper

Dump the tomatoes and beer into the slow cooker and start on high.

Cut the stem tops off of the jalapenos and serranos.  For my purposes, I do not remove seeds from the chiles.  Peel the onions and garlic cloves.  I used the slicer on a food processor for this, but slice the onions, garlic, and chiles thinly in small to medium pieces.  Add these to the crock pot.  

Add chili powder, cayenne, cumin, and sugar to the cooker.  

Brown the cubed sirloin and the kielbasa in an outside pan, adding salt and pepper to taste to the sirloin prior to browning.  Add the meat to the cooker.  Cook on high for 4 hours.

Add the drained beans and corn flour.  Set crock pot to low, and cook for another 45-60 minutes.  At the end add salt and pepper to taste.

I found mine needed a decent amount of salt.

You can serve now, but the chili is actually better if you let it
refrigerate for a day or two first to let the flavors mix, then
reheat.

Buffalo, elk, or venison could be used in place of the sirloin.

Serve with grated cheddar and/or sour cream.