2 pounds mushrooms, sliced
8 green onions, sliced
5 pounds spicy Italian sausage, or sausage, if desired
4 pounds lean ground beef
4 teaspoons dried minced onion
2 teaspoons dried minced parsley
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
10 fresh chile peppers, seeded and chopped
1 whole green bell pepper, chopped
6 deep dish popsicle-sized crackers
Place mushrooms, green onions, sausage, lean ground beef, parsley, black pepper, oregano, basil, oregano, basil, rosemary, thyme, chile peppers, whole green bell pepper and crackers in slow cooker. Mix gently until mushrooms are crushed. Transfer mushrooms to slow cooker mixture. Mix in chili powder. Stir in vegetables and chicken broth. Place over medium-low heat for 5 hours.
Deposit beef mixture into slow cooker. Pull pork from back of bone, leaving 4 " ribs" for meat. Reserve 4 ribs for stuffing, or reseal ribs to another medium size container.
Place bell pepper on right platter. Layer bell pepper with mushrooms, green onions, sausage, sausage, bell pepper, pepper, bell pepper, bell pepper, mushroom slices, bell pepper slices, chile peppers, oregano, basil, rosemary, thyme, chile peppers, oregano, basil, rosemary, thyme and chile peppers on top platter.
Crush cracker crumbs with hands. Drizzle with tomato paste and chili powder. Sprinkle cracker crumbs with crumbled tomato paste. Spoon meat filling over stuffed pork. Cover and refrigerate.
Cover and refrigerate until serving.