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Categories:
ground beef beef tomato sauce tomatoes white beans black beans kidney beans jalapenos chili peppers pepper beer garlic white onions fire oil chili powder red pepper Favorite hot sauce
Viewed: 59 - Published at: 6 years agoIngredients
- 2 1/2 - 3 lbs ground beef
- 1 (8 count) package hot Italian sausages
- stew beef chunk, you may have to cut these down from larger pieces
- 1 (16 ounce) can tomato sauce
- 16 ounces diced tomatoes with jalapenos
- 16 ounces white beans (Chefs Choice)
- 16 ounces black beans
- 16 ounces kidney beans
- 6 jalapenos, sliced (note all peppers can be swapped with other peppers of preference depending on how spicy you want the)
- 6 chili peppers, sliced
- 1 habanero pepper, sliced
- 1 (12 ounce) bottle beer, i use Corona beer
- 1 garlic clove
- 1 white onions or 1 yellow onion
- mongolian fire oil
- chili powder
- red pepper
- favorite hot sauce
Method
- Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- Add peppers, onion, garlic and peppers to sauce as you stir.
- Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
- Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
- Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
- Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- add beer to pot.
- Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
- Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- Add Three tablespoons of Mongolian fire oil.
- Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
