Mark brought home second place for this complex chili filled with beef, lamb, pork and chorizo.

Ingredients
4 lbs	Beef Stew Meat, cubed
2 lbs	Pork, cubed
2 lbs	Leg of Lamb, cubed
1 lb	Chorizo
1	Onion, diced
2 ribs	Celery, diced
2	Red Bell Peppers, diced
10 cloves	Garlic, minced
2 cans	Whole Plum Tomatoes, drained and chopped
2 cans	Chipotles in Adobo
6 oz	Tomato Paste
6 lbs	Pinto Beans (1 can)
1 quart	Low Sodium Beef Stock
4 Tbsp	Salt
3 Tbsp	Fresh Ground Black Pepper
4 Tbsp	Mark's Chili Powder (see below)
2 Tbsp	Oregano
2 Tbsp	ground Cumin
1	Habanero Pepper, seeds removed
1 tsp	Cinnamon
2 Tbsp	Vegetable Oil

Brown meat in a large stockpot with 1 tbs vegetable oil. Remove meat and add 1 tbs vegetable oil, cook onions, celery, bell peppers, and garlic until the onions are translucent. Add 1 tbs flour and cook and additional minute. Add the stock and lamb bones. Bring to a simmer, add seasonings and chilies, and cook for 1 hour.

Add the tomato paste and chopped tomatoes. Stir until combined. Add the beans, cover and simmer for 2 hours. Adjust seasonings. Serve.

Place all ingredients into a blender. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe.