Adam's Chili

This is one of Bart's chili's he won his chili cook off with one year. It is super hot, so make at your own risk. 

Ingredients:
1 16 oz can Diced Tomatoes
1 small can tomato past
1 lb beef (ground or stew meat)
~1/2 lb smoked "Cure 81" ham, diced into medium sized chunks
1 package (1/2lb) Hormel maple flavor links (w/o casing)
1/2 - 1/4 bottle Jack Daniels Original recipe BBQ sauce
2 Garlic cloves, minced
1 medium sweet onion, chopped
2 Tbps Cayenne Pepper
Chili Powder
3/4 Tbsp Cumin
1 Tbps Lemon Juice
1/3 cup brown sugar
Salt to Taste
3 cans Beans (Black, Pinto, Red Kidney - or other favorite variety)
1 Tbps prepared mustard or 1/2 tsp mustard powder
 
Optional:
   1 tsp Paprika
   1 sm can Jalapeno peppers
   1 package mushrooms
   1 Tbsp white pepper
   1/2 White cooking wine

Prepare the Beans:
If using canned beans, drain the cans of beans, place beans into a strainer
and rinse them twice.  Set aside.
If using dry beans, let soak for 72 hours (3 days), changing water every 24
hours. After 72 hours, using new water, and NO salt, boil on low for about 8
hours, then drain and set aside - start cooking chili immediately after
setting beans aside.

Cook sausage in skillet, about 1/2 through, (optional - add mushrooms, white
pepper, white wine), then add garlic and onion.
- Reserve about 1/2 clove of garlic for Beef and 1/4 of the onion which
will be used - If the onion is really strong, you may only need 1/2 of the
onion.
Right before the sausage is done, chop links into 4 chunks, let cook for
about another minute and set aside.

Place the beef into a skillet (not with the sausage), add BBQ sauce, add the
1/2 reserved garlic clove, add the reserved onion, add the cumin.
Brown the beef.  Add the cooked beef mixture into your Chili Pot.  Add in
Tomatoes and tomato paste.  Add prepared beans.

Add mustard, coat the top of mix with a nice thin layer of cayenne pepper
and again with chili powder.  If desired, add paprika.  Stir gently.
Add lemon juice, brown sugar, and salt.  Add diced ham and sausage mixture -
it is best to add all or most of the drippings from the sausage mixture.

Add desired HEAT: jalapeno peppers, habanera peppers, chipotle pepper, red
chili pepper, etc. NOTE: Melt in sharp cheddar cheese if the chili gets too
hot.

It is best to let it sit overnight in the refrigerator to allow the flavors
to fully mix.  Serve with corn bread, tortilla chips, sharp cheddar cheese,
sour cream, or guacamole.