Drew tied for Third place and won the Chef's prize with this combination of lamb, beef and pork with doppelbock and beans.

Ingredients
Yield: A gallon of chili
One crockpot and 8 hours
Chili Powder
3	dried California chiles
1	dried Pasilla chile
1 tsp	Coriander seeds
1/2 tsp	ground Cumin
Chili
1/2 lb	Central American Red Beans (Frijol Rojo de Seda), washed and soaked overnight
1/2 lb	Pinto Beans, washed and soaked overnight
3 Tbsp	Grapeseed oil
1 lb	Beef Roast, cubed
1 lb	Lamb Blade Chops, cubed
1 lb	Pork Roast, cubed
2	Red Onions, diced
4 cloves	Garlic, pressed
56 oz	Whole Peeled Tomatoes (2 large cans), drained
1/2 liter	Doppelbock
1/4 cup	Cornmeal
1 Tbsp	Honey
3	canned Chipoltes, chopped
1/4 cup	Cider Vinegar
Finishing Items
1 tsp	Mexican Oregano
1 Tbsp	Tomato paste
	Salt, to taste

Place chile peppers in a dry pan over high heat and taste until virtually black. Turn off the heat and add the coriander and cumin to the pan and allow to cool.

When cool, pulverise the peppers and spice in a coffee grinder, spice mill, etc.

Drain the soaked and uncooked beans and add to the crock pot.

Heat the oil to a shimmer. Toss the meat with the chili powder, and brown in batches. Don't cook the meat through! Remove to the crockpot.

Saute the onions and garlic in the pan until translucent. Add to the crockpot

Add the tomatoes to the pan and crush with a spatula, releasing all the juice. Reduce the tomatoes juice to a thick sauce. Add to the crockpot

Deglaze the meat, onion, tomato encrusted pan with doppelbock. Reduce slightly and add to the crockpot.

Add the honey, chipoltes and vinegar to crockpot and mix throughly. Cover the crockpot and place on low for 4 hours. Boost to high for 4 hours and then allow to sit overnight. Heat and add the tomato paste, oregano and salt before serving.