Matt's Texas Roadkill Chili 

http://www.geocities.com/Wellesley/2418/chili2.html 

This serves about 15 fraternity brothers, or close to 25 normal humans. 
I don't have a name for it, but it is based loosely (VERY loosely, actually)
on a Texas Roadkill Chili Recipe that I found. One major distinction between 
that chili and mine is the addition of beans, among other things... 

4 lbs ground chuck (the less lean the better when it comes to chili) 
1 lb ground pork 
2 lbs hot italian sausage, casings removed 
1 lb Chorizo (hot portuguese sausage) casing removed any other meat 
that you want to put in, I used about a pound of leftover roast beef 
in addition to the rest for a nice texture change 
6 cloves garlic 
1 large green bell pepper, diced 
1 large red bell pepper, diced 
1 large white onion, diced 
3/4 cup green onions, chopped 
fresh serrano chile peppers (whatever you like best, I start with 2 and 
go up from there), 
chopped butter 
2 28 oz cans tomato paste 
1 28 oz can crushed tomatoes 
2 19 oz cans kidney beans 
1 19 oz can black beans 
1 14 oz can Bush's Chili Starter beans (not really necessary...) 
2 12oz beers (the darker the better. I like Modelo Negro, a mexican brand) 
chili powder 
cumin 
oregano 
salt 
pepper 

Put all of the meat in the bottom of a large kettle and brown it. Make 
sure that the sausage is well broken up, and any other meats, like the 
roast I used, is cut into 1 or 1 1/2 inch cubes or strips. The object 
is to get it to fall apart, anyway. 
As the meat is browning, fry the onions, peppers and garlic in the butter, 
just until the vegetable start to soften. A warning if you like to use a 
lot of chiles- do not put your face in the vapors coming out of the pan. 
You can hurt your nasal passages that way. :-( 
When the vegetables are partially cooked, add them to the meat. At this 
point, add about 1 tsp salt, 1 tbl pepper, a shake of cumin, and a 
generous amount of chili powder. Then add the beer. 
When the meat is all brown, add the beans and tomatoes. Stir well and 
frequently for the first hour, on high heat. Add more spices, to taste, 
and some oregano, and let it simmer on medium/low for a long long time. 
The longer the better. A day is plenty. 2 hours is not enough. Aim for 
at least 6-8 hours, stirring occasionally. If it ever needs more liquid, 
add another beer, a half at a time. 

Serve with corn chips and cheddar cheese. Serves roughly 20