Straight from The Morning Blend Test Kitchen are our top five chili recipes perfect for the big game. Marsha tied for second best chili with this recipe.

½ c butter for sautéing
2 - onions; medium, chopped
2 – 4 oz cans mild green chiles, diced (La Preferida)
4 - cloves of garlic, chopped
3lb – Sirloin, diced into bite sized cubes
1lb – ground pork
2tb - Flour
2 – 2oz jars pimientos
4 ½  lb (that’s 72 oz) Tomatoes (canned, fresh, whatever – if canned, I usually buy the crushed tomatoes – they make for more texture in the chili)
¾ c - Celery; chopped
½ lb - Fresh mushrooms; finely chopped
½ c -Sweet red pepper; chopped
½ c -Green pepper; chopped
2 – 4 ¼ oz cans chopped ripe olives (Black Pearl)
½ c  Parsley; chopped
1 - 16oz bottle Chile de Arbol Salsa (HOT) (La Preferida), or other chili sauce
1 – 15oz can Pinto beans
1 - 15 oz can Black beans
1-tb-Salt
2-ts-Black Pepper
1-tb-Cilantro; chopped
1-tb-Oregano
4-tb-Chili powder; more or less
1-pt-Sour cream – for serving with the chili

(Takes me about 1 hr, 45 min to prep, start the simmer, and clean up)
Dice sirloin into bite size pieces and set aside.
Chop onions and place in smaller bowl.  Drain the green chilies and add to that bowl.  Set aside.
Chop garlic and save in very small dish.  Set aside.
Chop the celery, the mushrooms, green peppers, red peppers, olives (drained), and parsley and place together in a two quart bowl or container.  If you want (saves fooling around later), you can add the pimientos, the chili sauce, the salt and pepper, the cilantro, the oregano, and the chili powder to this bowl.  Set aside.
In the large dutch oven, sauté the onions and chilies for about four minutes.  Add the garlic and sauté for another minute.  Transfer this mixture to a very large (eight quarts or more) kettle.  In the dutch oven, brown the sirloin in smaller batches (if you try to do it all at once, the meat will steam and turn grey, not brown, which in the long run, might not make any difference).  As you finish browning batches of the meat, add them to the onion/chili/garlic mixture in the 8 qt stock pot.  In the meantime, if you can handle both, brown the ground pork in another pan.  Pour off the fat (if there is any), then add this to the sirloin/onion/chili/garlic mixture.  Sprinkle with the flour and stir to blend.  Add all the remaining ingredients (except the sour cream), bring to boil, and let simmer for 30 minutes.  If fat rises to the top, skim it off.
Freeze what you can’t eat in one sitting.