Black beans, green chorizo a large one and HOT, venison burger, red ancho peppers, and brown anchos that I smoked, pork chops cut off the end of the loin and some beef broth.
The Brown anchos I am not at all certain are really anchos. They taste like an ancho, but they're 6-9 inches long and skinny like a Hungarian paprika pepper. They go from green to brown as they ripen never red. or yellow, No heat to speak of. They added an incredible smokey flavor to the chili and I just used three without the seeds.
The chorizo was mostly serrano pepper based and was manly on the heat side.
