Recipe by Chef Char Char
As far as I am concerned this is still a work in progress, I have been prefecting this for about 15 to 20 years. I try to do something different everytime I make this, its a work in progress. If it doesn't work out, I'll scratch that and go back to the original recipe. For a short time I had a bunch of friends that paid me to make them a pot of this every Sunday for a whole Football season. Each time they made me make it hotter. They loved it! I heard a rumor that one of the guys was selling it by the bowl at the Stadium when they were tailgating. But that was never confirmed, but also never denied either? My girlfriend never ever ate chilli, she hated it. Until I "made" her try mine out of guilt. Sometimes guilt can work in your advantage. Well, she raves about this to all of her friends, she has comissioned my chilli services to parties and I have had to say no. Sorry! Anyway, I want you to try this, Play with it yourself. I believe that you will love it. There is not one person that has tried my chilli that did not like it. I promise you will love this!
- 1 1⁄2 lbs ground beef
- 3 lbs ground pork (I like sausage meat, its very course)
- 1 large red peppers or 1 large green pepper
- 2 small onions
- 3 -4 large jalapeno peppers (use rubber gloves to cut up or don't touch your face after)
- 1 (28 ounce) can tomatoes (kitchen ready or puree, your choice)
- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans diced tomatoes (Delmonte' has spicy ready use, use them)
- 1 (15 ounce) can dark red kidney beans
- virgin olive oil
- 1 tablespoon oregano
- 5 tablespoons chili powder
- 3 tablespoons cayenne pepper (important)
- 1 tablespoon ground black pepper
- 2 tablespoons ground red pepper
- 1⁄2 teaspoon salt
Directions See How It's Made
- Brown both meats in separate pans. When the meat loses its color, cover it with chili powder and let brown. (Split the chili power between them 2½ T. for each of the meats).
- While the meats are browning, cut the Jalapeno pepper to the size you want.
- In a large pot, cover bottom of pan with olive oil. Heat oil and add all the Jalapeno peppers, and then add all of the ground peppers. (Cheyenne, red, black pepper and the ½ teaspoons of salt. Mix together and let oil heat more. When this oil is hot, add the paste and work all the ingredients together and cook the paste, bringing all of the spice and pepper flavors together. (You can add more peppers if you don’t want to be a wus, but if you’re a girly girl, you may want but start with just what I have here. It will still be hot and you can adjust to your tastes from here on it).
- While the above is cooking, cut onions and other sweet peppers into small pieces, add to pot. Add the tomatoes (both of them the kitchen ready or puree and the diced) Add some water. Use the Lg. can from the tomatoes, just fill it once and add it to the pot for boiling purposes only the water will boil out; hopefully this helps take out the heart burn. (The peppers put it back.) Sprinkle oregano over the top of sauce and stir it inches.
- Cover pot and bring to a boil. Stirring every couple of minutes to make sure it doesn’t burn and stick to the pot. Remove cover and cut heat to a simmer, stir in meats and remember to stir it often. After about an hour or so, add the beans so they don’t turn to mush. Then let finish cooking. Slow cook for about an hour and a half. The longer you slow cook this, the better and hotter it will get. Fermentation is key!
- Add more pepper if needed… Happy eats!