Mojave Heat Chili

1 12 ounce can tomato paste
1 round jar chili sauce (you may substitute packet of powdered chili mix. However
avoid the brands that vie to be high heat. We want flavor, not death by heat.
2 lbs ground pork or two chubs of pork sausage (mild)
1 lb ground beef.
3 cans Bushes Chili Beans
3 large Mayan "sweet" onions
1 medium sized bottle mild Chipotle salsa
1 can chicken broth
1 can beef broth.

Mojave Heat Chili may be prepared in a large kettle over low heat on a cooktop. I prefer to use a slow cooker and allow it to simmer overnight.

Thin the tomato paste in the broth. Dice the onions. Brown the ground beef and
the ground pork.

Place all ingredients in the slow cooker and stir.

Cook on "high" until the onions turn (become translucent). This usually takes about
six hours. You may stir about every hour. If you cook over a cooktop, you MUST stir every hour, but this is not necessary with a slow cooker.

After the onions turn, cook on low heat for an additional hour. You may keep on low heat for up to four or five hours, ready to serve.

Serve in large chili bowls. Some (me) prefer two cut up Kosher hot dogs underneath the chili and liberal sprinkling of sharp cheddar cheese on top. Also, serve with warm sourdough bread. Red table wine is good, or perhaps a fine ale.