We’re beginning a story with a song this time.
I have literally won an award for this chili. It is probably one of my top 10 favorite recipes ever. I adapted it from this one.
I’d been thinking about making it for weeks, and I decided to make it yesterday even though it was 75 degrees out.
This is a very spicy chili, but you could easily omit the hot peppers and cayenne pepper; just add a couple more bell peppers in there.
Ingredients (there’s a lot):
- 1 pound ground beef
- 1 pound ground pork
- 2 tbsp olive oil
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 habanero pepper, chopped
- 2 jalapeno peppers, chopped
- 3 garlic cloves, minced
- 3 tbsp chopped green onions*
- 1 (14.5 oz) can chili beans
- 1 (14.5 oz) can black beans, drained
- 1 (14.5 oz) can light red kidney beans, drained
- 1 (6 oz) can tomato paste
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (12 oz) bottle Lager style beer (I use Yuengling)
- 2 tbsp cornmeal
- 1 cup water
- 1/4 cup chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tbsp salt
- 1 1/2 tsp black pepper
- 1 cup shredded Cheddar cheese
*To make a stupidly long story short, I didn’t have green onions this time; the chili still turned out the super spicy, super flavorful dish I remembered it to be.
Another side note: I was consider using my pickled hot peppers for this chili, but decided against it because I was afraid to alter the origin of the spiciness. If anyone has a chili recipe that uses pickled peppers, please share it with us!