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Whats your favorite chili recipe?
There is nothing like a good bowl of chili. What are everyone’s favorite recipes? Also let us know how hot it is on a scale of 1-5. This one my friend and I made for a chili cook-off. We got 1st place with this recipe. It’s a 5 bean and 5 pepper chili. It’s called After burn Chili. 4 out of 5 on the heat scale. It has a good heat. Not for those who don’t like heat. To tone down the heat cut the chili powder by half and only use 1 teaspoon of cayenne powder. It cuts the heat to a 2.5-3.
After burn Chili
1 can pinto beans
1 can black beans
1 can red beans
1 can kidney beans
1 can navy beans
16 ounces sage sausage
2 teaspoons oil
3 pounds tri-tip beef, cut into small pieces
1 large white onion, finely chopped
1 can (14 1/2 ounces) beef broth
3 tablespoon cumin
2 tablespoon fresh chopped sage
3 cloves garlic
5 tablespoons chili powder
5 tablespoons red chili powder
2 can (8 ounces) tomato Sauce
3 medium tomatoes diced
5-6 medium size green chilies diced
3 California peppers diced
1 New Mexico pepper diced
5 Serrano peppers diced
4 Jalapeno peppers diced
1 tablespoon cayenne pepper powder
1 tablespoon Tabasco® Pepper Sauce
1 tablespoon brown sugar
Juice of one lime
Juice of one lemon
Instructions:
Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chili powders into a mixture, and then add half of that mixture, and cook 15 minutes. Add the tomato sauce, diced tomatoes, peppers and beans. Cook for one hour, stirring often. Add the remaining chili powder mixture, the remaining cumin, the sage, and simmer for another 35 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice, lemon juice.
All ingredients can be found at your local fruit stand or grocery store.
If you can’t find the peppers fresh use dried peppers and dice them. They will reconstitute as it cooks.
After burn Chili
1 can pinto beans
1 can black beans
1 can red beans
1 can kidney beans
1 can navy beans
16 ounces sage sausage
2 teaspoons oil
3 pounds tri-tip beef, cut into small pieces
1 large white onion, finely chopped
1 can (14 1/2 ounces) beef broth
3 tablespoon cumin
2 tablespoon fresh chopped sage
3 cloves garlic
5 tablespoons chili powder
5 tablespoons red chili powder
2 can (8 ounces) tomato Sauce
3 medium tomatoes diced
5-6 medium size green chilies diced
3 California peppers diced
1 New Mexico pepper diced
5 Serrano peppers diced
4 Jalapeno peppers diced
1 tablespoon cayenne pepper powder
1 tablespoon Tabasco® Pepper Sauce
1 tablespoon brown sugar
Juice of one lime
Juice of one lemon
Instructions:
Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chili powders into a mixture, and then add half of that mixture, and cook 15 minutes. Add the tomato sauce, diced tomatoes, peppers and beans. Cook for one hour, stirring often. Add the remaining chili powder mixture, the remaining cumin, the sage, and simmer for another 35 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice, lemon juice.
All ingredients can be found at your local fruit stand or grocery store.
If you can’t find the peppers fresh use dried peppers and dice them. They will reconstitute as it cooks.
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