All-day New Mexico Chilli

This chilli recipe calls for a few ingredients which might be difficult to find other places in the US, so beside each ingredient which may be hard to source out of NM, there will be a substitution suggestion.
====Ingredients:====
*2 cans diced tomatoes
*1 large can tomato paste
*1 package brautwurst
*1 onion, diced
*2 bellpeppers, cut into chunks
*2 Pasilla peppers/any old pepper which ain't bell or hot
*4 Jalapenos, raw NOT pickled
*2 Habaneros, ditto
*2 handfuls baby carrots
*1 bag green chilli/can of green chilli/frozen green chili/don't worry about it
*2 cans beef broth/broth/consume/bouillon/some kind of meat water
*1 IPA or lager
*All the beans (I'd advise pinto, garbanzo and kidney)
====Seasonings:====
*2 tablespoons unsweetened chocolate powder (very important, do not skip)
*a shit ton of garlic
*oregano
*cumin powder
*tumeric
*a shit ton of red chilli powder
*sage
*salt
*pepper
====Instructions:====
#Throw in slow cooker on 6-8 hours. Leave alone.
#Throw in a large pot. Put the stove heat on low. Poke with a stick at intervals. Cook for at least 4 hours, or until carrots are super soft. You should be able to cut the brauts with a spoon and a slight bit of pressure.
If it needs liquid, add it, otherwise it's good on low for a long time.
If I was you, I'd serve it with rice or cornbread. And with milk or Tums.
For a vegetarian version, add moar beans and use veggie broth.
Category:Recipes