splorp!'s Evil Bastard chili

Based upon my ma's (EvilMomBeast) recipe for chili, I have modified it so it's better. 

Don't tell her I said so.

Ingredients:

1 can S&W Chili Beans with Chipotle Peppers 
1 can S&W San Antonio Beans 
1 can S&W Kidney Beans 
1 can S&W Caribbean Black Beans 
1 can tomato soup 
3 whole shallots, sliced thin 
1 8oz can tomato sauce 
1 8oz can Hunt's tomato sauce w/roasted garlic 
2 tbsp garlic powder 
1/4 cup chili powder (less if you're a wuss) 
1 1/4" of a spicy breakfast sausage cut into 1/4" cubes (I use Jimmy Dean brand) 
1 pound beef round cut into 1/4" cubes 
2 generous splashes apple cider vinegar (approximately 2 tbsp) 
garlic pepper 
3 generous splashes balsamic vinegar (approximately 3 tbsp)

Prepare the beef, italian sausage and shallots and throw into a large pot (I use a 5 quart dutch oven).
Add garlic pepper to taste and add balsamic vinegar. Cook on medium heat, stirring occasionally.
After the meat has cooked through, drain off all the liquid.

Turn heat to low and add all 4 cans of beans (draining excess liquid from the kidney beans), then the
garlic and chili powder, then the soup, then the tomato sauce, then the apple cider vinegar. Stir very
well. Let simmer, checking every 10 minutes or so to stir it again. Don't let it boil! It shouldn't take
longer than 20-30 minutes to heat through.

It's even better the next day when you reheat it. For added heat, add 2 or 3 whole habanero peppers
sliced thin. I recommend eating it with Fritos Scoops or Nacho Cheese Doritos. My ma always made
tuna sandwiches to go with it.

I have been unable to locate S&W San Antonio Beans. It appears they are no longer carried in any
local stores. If you know where to find them, please let me know!

If you use a gluten-free tomato soup, the remaining ingredients are gluten-free
(aside from the Nacho Cheese Doritoes).

©2003 Evil Bastard Productions