It's my Grandmas Chili that I've posted a hundred and seventyfour times.
Pork Butt, California, Chile Negro, Hatch, New Mexico and Red Savina dried Chiles. Onion, Jalapeño, Garlic, Cumin, canned sliced peeled tomatoes, tomato sauce and tomatoe purée.
Once in awhile, like now, I added 1.5 lbs of ground Chuck for a little more bulk. It simmered until bedtime last night and I had to cool it quickly to get it all in the fridge. It made 3 gallons. I think I'll be making Chili con huevos for breakfast. Pics in a few hours.