Dice meats into 3/8 in. pieces.  Coat meats with 2 T. spice mix (chili powder, paprika and oregano).  Set aside while preparing vegetables.  Saute onions in olive oil and rice vinegar until clear.  Add peppers and garlic and saute until wilted.  Remove from pan and add meats into remaining juices until browned.   Drain remaining juices.  Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, oregano and jalapenos.  Bring to a low boil, reduce heat and simmer, cover and stir occasionally.  Simmer approx. 2 1/2 hours.

Test for taste and spice heat.  If you want less heat, remove jalapenos.  If you want more heat, take a spoon and squeeze the juices out of the jalapenos and leave in the chili.  Adjust the taste with chili powder and/or salt.  Simmer 10 more minutes.  Five minutes before serving, add beans, molasses and honey.  Garnish with cheese or chopped onions.  Serves 10-12.

Diane – 2008