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!
First, brown your meats in a skillet, then drain the fat.
Set aside. Next, chop up your vegetables and mix together.
Mine are really finely diced here, because I used my Ninja chopper, but you don’t really need to make it this fine.
Heat up the oil in a skillet and cook the vegetables for about 5 minutes.
At this point, I transfer everything to the slow cooker. However, you can continue cooking on the stove for about 2 hours.
In the slow cooker, combine the meats, vegetables, and remaining ingredients and mix well. I chose to leave out the Cheddar cheese to garnish on the individual bowls, but mixing it in at this point works also.
Now, the chili looks good enough to eat at this point, and is pretty much is. But, it is not yet at the chili-like consistency.
Cook on high for 4 hours, or on low for 8 hours. Then, refrigerate overnight – it tastes best the next day.
Top with cheese.