I was also asked to post Goatman's 3 day chili recipe. Here it is, however, I recently moved and haven't been able to locate the recipe notes I took years ago. So this is from my memory of how I've made it on several occasions, so there are some modifications I made myself that will be in there that I'll try to point out.
6-8 roma tomatoes
4-6 jalapenos (according to taste)
2-3 ancho chilis
**can add additional peppers depending on desired heat level; I've used serranos (3-4) and habaneros (3)
2-3 head of garlic, roasted (cut off top of garlic head, drizzle with olive oil and sprinkle a pinch of salt and wrap in foil; roast in 400 degree oven for 30 minutes)
2lbs beef or pork (I like to use a 1:1 mix of beef and pork)
Mexican beer (I prefer Dos Equis American lager [green bottle])
beans of choice (I use dried pinto beans rehydrated over night in refrigerator)
Cut tomatoes in half length wise and onions in half width wise and place cut side up. Leave roots/ends on until after smoking is done. Cut jalapenos in half length wise and remove seeds and membranes. If you want more heat, reserve seeds but discard membranes. Smoke veggies for 2.5-3 hours with mesquite at 225-250 degrees.
Rehydrate ancho chilis in water while veggies are smoking, then remove stems and seeds. Reserve seeds and cut flesh into roughly 1" squares. To avoid losing all that flavor, I strained the water used to rehydrate the chilis and added it while blending.
Blend all veggies, roasted garlic and ancho chili flesh together. I had to do this in several batches. Once all is blended and mixed, add reserved seeds, cover and refrigerate overnight.
In a dutch oven, add ~1 tbsp of olive oil then brown the meat in batches. Once done, add all meat and blended veggies to the pot. Slowly add one beer (will foam like crazy) and water up to desired level. Bring to a boil and then simmer for ~4 hours. Replace lost water with an additional 2 beers (up to three total), then with water after three beers have been used. Add beans for final 20-30 minutes. Once cooked, cover and refrigerate overnight.
Heat and serve. I think Goatman mentioned adding some corn starch or flower at this point if you want to thicken it up a bit. I've always just left it as I tend to be veggie heavy and water light.
This stuff freezes really well. I usually make a batch in the autumn and freeze it so that I can take out a large tupperware's worth and have two dinners or a dinner and lunch. Perfect deep winter food.
If I find the recipe notes I have I'll revise this assuming it's still up.