• Drizzle a broiler-safe pan with some olive olive, and arrange your poblano, bell, and jalapeno peppers on it, along with the onions. (This may take more than one batch to do!). Drizzle with a little more olive oil and broil under high heat until peppers are nicely roasted and blistering. Remove from heat and allow to cool. Once cool enough to handle, chop into small, bite sized pieces. Set aside.
• Drizzle a little olive oil in a large pot, add ground beef and pork. Cook until browned, add celery and mushrooms. Continue cooking, stirring frequently, until celery is translucent and mushrooms have softened. Add carrots, tomato sauce, beans, garlic, and half of the red pepper. Stir well.
• Puree remaining red peppers with beef broth, add to the pot. Continue cooking until everything is warmed up, season with salt, pepper, and smoked serrano powder, to taste. Simmer for 10 minutes, then remove from heat.
• Cool to room temperature, transfer to freezer safe containers, and freeze until use.

For Crockpot Use:

• – Thaw out (At a convention, place it in your bathroom sink in the morning when you’re done with it, fill with cool water)
• – Around noon, transfer mixture to Crock Pot (doesn’t need to be fully thawed), heat on high for a few hours, stirring every hour or so (Good to coordinate this with roomies!)
• – Once mixture cooks down to a nice thick consistency, turn heat down to low until serving. If mixture gets too thick, see if a vending machine has a bottle of V8, add a little to thin it out.

For Immediate, Non-CrockPot Use:

• Rather than removing mixture from heat after seasoning, turn heat down to medium and simmer until sauce cooks down to a nice thick consistency.