Recipe: Dr. Pepper Checkered Flag Chili (using reduced Dr. Pepper, makes 8 quarts)

DR PEPPER CHECKERED FLAG CHILI

2 large onions, chopped
1 bell pepper chopped
5 cloves garlic, minced
3 tablespoons bacon drippings
3 pounds ground beef
3 pounds ground pork
2 cans (12 oz. each) Dr Pepper (reduced 50%)*
2 cans (16 ounces each) kidney beans, rinsed and drained
6 large fresh tomatoes, peeled, and chopped (or one 16 oz. can tomatoes)
2 cups water
1 (6 oz.) can tomato paste
1 (4 oz.) can green chilies
2 jalapeno peppers, finely diced
8 tablespoons chili powder
4 tablespoons chicken base
3 tablespoons crushed red pepper flakes
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon dried oregano

Saute onion, bell pepper and garlic in bacon drippings.

Separately brown ground beef and pork; drain excess fat.

Add beef and pork to the sauteed vegetables. Add remaining ingredients and simmer for 1 to 2 hours.

*Remember to first reduce the Dr Pepper by 50% before adding it to the chili (bring Dr Pepper to a boil and simmer until quantity is half).

Makes 8 quarts