Prepared by Eastern Maine Community College instructors Mark Janicki and Scott Varner.

1 1/2 ounces diced bacon

3/4 pound chuck eye beef roast

4 ounces each of ground beef, pork and veal

16 ounces vegetable stock

12 ounces tomato puree

12 ounces canned whole tomatoes

3 ripe tomatoes, peeled

1/2 large green bell pepper, large red bell pepper, jalapeno pepper (ribs included), and large onion, all diced

4 ounces canned red kidney beans, drained

1 large garlic clove, minced

1/2 ounce dried guajillo chilies, ground

1/4 ounce dried chipotle chilies, ground

1/4 ounce chili powder

cayenne pepper and salt to taste

8 ounces half and half

4 ounces milk

1/2 bunch chives, snipped

16 ounces shredded Cheddar cheese

Cube chuck, season with salt and sear in a large pot on medium-high heat. Remove and set aside. Combine bacon, onions, jalapenos and garlic together over a medium heat.

Separately, make a chili paste by adding water to the ground chilies to moisten. Add chili paste to the vegetables and fry until fragrant.

Add all meats, the vegetable stock, tomatoes, tomato puree, bell peppers and bring to a boil. Lower the heat and simmer, uncovered, for 3 hours. Add the kidney beans. Heat thoroughly.

Combine half and half and milk with chives. Boil until reduced by one third. Add the reduced mixture to the chili and serve topped with shredded cheese.