Outback Chili

1 pound meat (1/2 beef and 1/2 deer, or 100 percent goat burger)

2 links chorizo

2 cans Rotel cilantro and lime-diced tomatoes

2 can chili beans

1 can dark red kidney beans

1 can red beans

Catsup, to taste

1 small jar Pace hot salsa

1 large white onion, diced

5 Habanero peppers, diced

15 jalapeño peppers, diced

Pedro Lopez chili powder, to taste

Garlic salt, to taste

Fresh cilantro, diced

In a large skillet, simmer meat, chorizo, onion, Habanero and jalapeño peppers, chili powder, garlic salt and fresh cilantro for 45 minutes. Place ingredients in a gallon pot. Add tomatoes, chili, kidney and red beans, salsa and catsup. Simmer at 150 degrees for about an hour. Let sit for about 1/2 hour before serving.