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Categories:
chorizo Italian sausage bacon peppers scotch jalepeno peppers peppers peppers peppers peppers onions garlic Negro Mordelo turkey tomato paste tomato sauce tomatoes kidney beans black beans pinto beans garbanzo chocolate chili powder cumin basil oregano salt
Viewed: 48 - Published at: 4 years agoIngredients
- 1 lb Chorizo, removed from casing
- 1 lb Hot Italian Sausage, removed from casing
- 1 lb Chuck, cut into bite-size pieces
- 2 lb Hickory-smoked bacon
- 10 Habenero peppers
- 5 Scotch Bonnet peppers
- 10 Jalepeno peppers
- 4 Poblano peppers
- 4 Banana peppers
- 4 Anaheim peppers
- 2 cans chipotle peppers in adobo sauce
- 2 large onions
- 10 cloves of garlic
- 2 bottles Negro Mordelo
- 2 cups Quervo 1800
- 2 cups Wild Turkey
- 2 large cans tomato paste
- 1 large can tomato sauce
- 2 cans Rotelle Extra Hot diced tomatoes
- 2 cans kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can navy/great northern bean
- 1 can garbanzo
- 1 bar dark bakers' chocolate
- 1/4 cup chili powder
- 1/4 cup cumin
- 1/4 cup basil
- 1/4 cup oregano
- Salt and pepper to taste
Method
- Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot.
- Slowly bring to a boil.
- Dice the bacon and fry until softened and the fat begins to render.
- Add the bacon and the bacon fat to the pot.
- Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot.
- Slowly bring to a boil again.
- For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick.
- Peal and crush the garlic cloves.
- Drain the beans.
- Dice the onions, then add the peppers, garlic, beans and onion to the pot.
- Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.
- Taste adjust salt and pepper if neccessary.
- After about an hour, in a double boiler, melt the chocolate then add to the pot.
- Again, bring to a slow boil.
- This time, reduce to head to a simmer and let cook for another 3 hours.
- I serve plain or over rice, with chocolate treats to ease the heat.
- The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
- Therefore, Food Network cannot attest to the accuracy of any of the recipes.
