Chili, Part II (subtitle: Hell hath no fury)

I make darn good chili. I honestly think that this stuff could win. It feels good in the mouth - the different meats give it texture and flavor, and you can taste the "southwest" - cumin, cilantro, oregano. Then, you swallow, and BAM! The heat rises fast and urgent in the back of the throat, sits for a minute, and then gently fades. It rules.

The problem is that I didn't measure most of the herbs. I just kind of... put them in. So I'll need to remember what everything looked like should I need to make it once again for the final competition (for Junior Achievement).

The picture is slightly deceiving. I did not make the chili in the slow cooker. It's only being used as a warming carafe until this afternoon. Although, undoubtedly, the chili will taste better then since it's had all morning to meld.

Recipe:
Chop 1 and a 1/2 red onions and 1 head of garlic very fine. Set aside.
Brown 8 oz. of medium-heat pork sausage in 2 Tbl. corn oil in a large saute pan(I used one with straight edges). Drain and set aside.
Split 3 lb. of stew meat into 1/3 and 2/3. Cut 1/3 into small, bite size pieces. Grind the other until almost hamburger, removing any large fatty or gristle pieces (I used my food processor for this). Brown all meat in 2 Tbl corn oil. Drain and set aside.
Finely chop 2 strips of thick cut bacon and cook in same skillet until brown. Remove but reserve grease in the pan. Add in onion and garlic, stirring frequently until onions are cooked through. Move onion/garlic mixture into your chili pot.
Deglaze your pan with Patron. Do not partake if you are making the chili before 12pm.
Process bacon until crumbled. Add all meats into the chili pot. Add in one box of beef broth (Swanson's low-sodium), one large can of tomato sauce and one large can of pureed tomatoes (yes, there is a difference). Stir and bring to a boil.
Using your food processor with blade, chop finely 2 jalapeno and 2 arbol peppers, with seeds. Keep your hands and eyes away from the finished product. Add to chili pot and reduce the chili to a simmer for about an hour.
Tip: when you are ready for the next step, pull the lid off toward you so that you shield your face from both the steam and the "heat".
Add 3 heaping tablespoons of cumin; 2 tablespoons of dried cilantro; 2 tablespoons of dried oregano, 2 tablespoons of chili powder, and a heavy dash of red pepper flakes. Stir in thoroughly. Insert three bay leaves around the pot, replace the lid, and simmer for at least 1/2 hour more.
Remove the lid and add 2 Tablespoons of brown sugar and the juice of one lime. Salt to taste.