Chili: Chili 64 by Recipe Cottage

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	Chili 64

		Chili 2 vidalia onions 1 head garlic 2 red bell peppers 1 green bell pepper 2 or 3 carrots 10 or 15 mushrooms 1 big poblano pepper 1 long green hot frying pepper 4 jalapenos 2 serranos 1 habanero a few handfuls of barley 16 oz chopped tomatoes 2 cans black beans 1 can pinto beans 1 can kidney beans 1 can mixed beans 1 lb ground beef found in freezer salt/pepper/oregano to taste ancho chile powder to taste cumin to taste olive oil as needed for sauteeing I heat the oil in the bottom of the pot and saute the onions until clear. Add the garlic (crushed) and the peppers except the poblano (chopped) and continue to saute until veggies are done. Add the mushrooms (quartered) and cook them down a bit, then add in the beans, tomatoes, spices, and cook for a while. Chopped carrots, and add them. Roast the poblano pepper under the broiler, skin it, and add it, chopped, to the pot. Simmer for an hour. Brown ground beef, and add it in. Pour in some beer if chili seems too thick. Cook for another hour. If chili seems too thin, add some barley. Cook for several more hours. Serve over corn tortillas with avocado, cheese, chopped onions, and sour cream.