16 to 20 (15-16 oz.) cans of your favorite commercial chili (prefer half hot, half mild; prefer chunk style; must be without beans).
15-20 lbs beef and/or pork shoulders (or other cuts)
3-6 lbs bacon ends & pieces
25-35 lbs large sweet white or yellow onions
2 (15 oz) cans diced green chilis
1 (6 1/2 lb) can mushroom stems & pieces
1 lb dark brown sugar
1 bottle (24-28 oz.) sweet-hot Thai chili sauce (Mae Ploy a common known brand)
3-4 tsp. ground cinnamon
4-6 tsp. cilantro
4 tsp. oregano and/or basil
2-6 lbs pepper jack cheese

Slice and dice onions, saute well in canola oil, drain, put aside in a large mixing vessel. Add mushroom stems & pieces.

Soften brown sugar in sweet-hot Thai chili sauce, stir in spices and add to onions. Stir well. Let stand in refrigerator over night.

Slow cook beef / pork until tender. Shred in a food processor. put in a second large mixing vessel. (Shredded meat yields better texture than ground meat.) Discard major fat.

Slice and dice bacon ends and pieces (best done while still frozen) into roughly half inch pieces, fry crisp, drain; add bacon to meat mix. Add canned chili. Stir well. Refrigerate over night.

Suggest mixing the two mixing vessel contents in relatively equal measure in small batches while ladling them into plastic freezer containers sized to your serving need expectations. Freeze any not for immediate use. Any left over onion mix makes a good addition for serving with baked fish or other dishes.

To serve breakfast chili put it into large microwavable soup cups or a serving bowl, top with cubed pepper jack cheese, microwave until fairly warm and cheese is melted. Some prefer the cheese stirred in. Serve separately or as a side to egg or other breakfast dishes.

Submitted by: Bob Tappan