(Everything but the) Kitchen Sink Chili   1 lb boneless pork stew meat, lightly grilled and shredded 1 lb chicken thighs, lightly grilled and shredded ½ lb hot Italian sausage, grilled and diced  28 oz. whole peeled tomatoes  1 red pepper, lightly grilled and chopped  1 green pepper, lightly grilled and chopped  1 habanero pepper, lightly grilled and chopped  3 tomatillos, diced  5 gloves garlic, crushed  1/3 cup jalapeno peppers, chopped  3 oz. green chilies, chopped  1 medium yellow onion, chopped  1 tbsp cider vinegar  1 tsp Worcestershire sauce  1 small zucchini, peeled and diced  9 oz. tomato paste  1 tbsp garlic powder  ½ cup Guinness Stout beer  ½ tsp cumin  1 and ½ tsp chili powder  ¼ cup light brown sugar  1/8 cup molasses  1/8 tsp thai red curry paste  1 tsp Tabasco pepper sauce  1 tsp Tabasco chipotle pepper sauce  1 tsp Tabasco jalapeno pepper sauce  15.5 oz can of red kidney beans, drained and rinsed  1 tbsp Hershey Cocoa powder  Salt and pepper to taste  Grill or roast meats and whole peppers.  Lightly shred meats and continue to re-shred while simmering.  Chop peppers, tomatillos, zucchini and whole tomatoes.  Combine all ingredients in a large oven-capable skillet or Crock-Pot®.  Simmer at 275F or on ‘low’ setting for at least 8 hours, stirring occasionally.  Serve hot with garnishes of your choice, but recommend chopped green or white onions, chopped green jalapeno peppers, shredded Italian cheese, fresh chopped cilantro, white corn chips, sour cream and additional hot pepper sauces.  Enjoy the remaining beer for your hard work.  Garnish with chopped green onions and fresh cilantro.  This recipe will serve at least 8.     submitted by Wayde Schmidt 09/07/2009