Friday, January 15, 2010
I found this online but changed it to make it hotter. It's the best I have ever made, and that's a bold statement.
I mixed all this up and cooked it in a slow cooker for about 6 hours. I had enough chili to feed an army. It was very spicy and had lots of flavor.
* 1/2 pound bacon
* 1 pound ground round
* 1 pound ground pork
* 1 green bell pepper, diced
* 1 yellow onion, diced
* 8 jalapeno peppers, chopped
* 8 habanero peppers, chopped
* 4 Anaheim peppers, diced
* 3 cloves garlic, minced
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 3 tablespoons chili powder
* 2 tablespoons beef bouillon granules
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes, drained
* 2 (16 ounce) cans chili beans, or dark red kidney beans, drained
* 1 (12 fluid ounce) can beer
* 3 ounces tomato paste
* 2 cups water
1. In large pot or slow cooker, mix crushed tomatoes, whole tomatoes, beer, tomato paste, water, cumin, red pepper flakes, chili powder, and bouillon.
2. In a skillet, fry the bacon and drain about half the grease. Set aside.
3. Brown beef and pork over medium high heat in skillet with remaining bacon grease. Do not drain. When meat is browned, add bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic. Fry until veggies are tender, add to pot/slow cooker.
5. Chop bacon and add along with kidney beans.
4. Cook on high until boiling begins. Reduce heat to low and simmer for a minimum of 60 minutes, stirring occasionally. The longer it cooks, the better it tastes.
I always use a slow cooker and let it cook all day long, serving in the early evening. The amount of habanero is optional for your liking. This recipe makes a pretty warm chili. I have found that keeping the grease with the meat when adding gives the chili a better texture and flavor, but this is optional as well.