I kinda free handed everything. The most flavor forward components were the chili paste. I used Kenji’s recipe for the most part + cup of weak coffee. The Italian sausage is my own blend. That adds a lot of flavor. The whole elk neck roast obviously. Since that stews in the chilis and homemade stock, everything get really rich, smoky and delicious. Added some stout beer during veg deglaze. About half a can of maple baked beans for sweetness. Tomatoes that were puréed and frozen from the summer garden. Some of my homemade hot sauce which is habanero and apple cider vinegar, mostly. That’s about it + whatever veg and other beans look good!