Taco Cheddar Cheese Chilli

Time and Servings:
Preparation Time:  3 Hours
Servings:               10-16 Oz bowls



Ingredients:
4 Lbs                  Ground Beef
16 Oz                  Pinto Beans
8 Oz                    Black Beans
1 Cans                 Diced Stewed Tomatoes
16 Oz                  Hot Salsa (Gluten Free)
5                         Chinmi Mushrooms
1 Can                  Medium Olives (preslice into rings)
1 Cube                Butter
16 Oz                  Sour Cream
4 Tbsp                Corn Meal
4 Tbsp                Corn Starch
2 Tbsp                Honey
1                         Carrot (juice with pulp)
1                         Lime (juiced)
2 Cans                Tomato Paste
5 Tbsp                Chilli Powder
2 Nice                Diced Onions
3 Tbsp               Winco Pizza Spice
1 Can                 Flame Roasted Green Chilli Peppers
Some                 Salt
Some                 Black Pepper
1 Cup                Grated Sharp Cheddar Cheese
Some                 Chopped Cilantro


Tools:
6 quart slow cooker
Omega 8006 Juicer
1 long wooden or plastic spoon
Large cured cast iron skillet
1 stainless spatula
Measuring cups
Measuring spoons
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board


Instructions:
If beans are dry precook them before starting the recipe.  In the warm (4 on the stove) skillet place the meat, chilli powder, two chopped mushrooms, 1 chopped onion, salt, and black pepper.   Cook while stirring and chopping mixture until the meat is browned through out and spices are mixed well.

This is where this chilli gets difficult... add everything except the sour cream, lime juice, and sharp cheddar cheese to the slow cooker.  Everything includes the liquid fat from the meat.  Let it cook on low for 1 1/2 hours then add the sharp cheddar cheese, sour cream, and lime juice.  Finish the last 1/2 hour of cooking.

Serve with chopped cilantro on top.