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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.

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