Prep 1 hr
Cook 1 hr
Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat.
- 2 -3 lbs stew meat (or Ground Beef, Deer is especially good too)
- 3 large green bell peppers (Red or Green Combo looks nice, Taste same)
- 3 medium onions
- 1 lb tomatoes (sliced or whole)
- 3 (8 ounce) cans tomato sauce
- 3 (23 ounce) cans ranch style beans or 3 (23 ounce) cansjalepeno ranch style beans
- 3⁄4 cup vegetable oil
- 1 cup water (more or less as needed, not always necessary)
- 1 teaspoon minced garlic (2-3 Cloves)
- 4 tablespoons chili powder
- 2 teaspoons cumin
- 1⁄2 tablespoon salt
- 1 tablespoon onion salt
- 1 1⁄2 tablespoons oregano
- 1 tablespoon cajun spices (Both if you want) or 1 tablespoon italian seasoning (Both if you want)
- 1 teaspoon Tabasco sauce (Other brands are not guaranteed good taste!)
- 1⁄2 tablespoon red pepper (or Black Pepper if no crushed Red Pepper)
- Dice up Bell Peppers and onions into small cubes.
- Boil Stew meat until is light brown, only about 10 minutes (to start of Boil).
- If Burger Meat, Just brown in a skillet. Don’t fully cook.
- If deer meat, drain and rinse off access stuff (deer people know what I mean).
- In a fry pan, Cook Bell Peppers, Onions and Garlic in Cooking Oil until onions are translucent.
- Combine all solid spices in a bowl.
- In a large pot, add Spices and all other ingredients together.
- You may need to add a tad bit of water, so the spices combine correctly.
- Cook on Low heat, enough to make it bubble a little, for about an hour with pot covered.
- CONSTANTLY CHECK and STIR. Heavy stuff goes to bottom. Don’t want it to burn.
- Then simmer with pot uncovered until chili thickens. Again, keep and eye on it and stir.
- Makes some pretty darn good chili. Looks REAL hot, but actually a good winter body warmer if amounts are followed just right.
- To lessen up on the “HEAT”, you can leave out the Hot Sauce, Red Peppers, and Jalepeno’s.
- Taste great covered with Cheese and sopped up with Jalapeno Cornbread.
I'll be honest with you all the first time I tried this recipe I was amazed. It was great had heat and flavor at the same time. The second time I tried it I started changing for my taste. avoided the tabasco sauce and went with a Datil Pepper sauce, shortened the chili seasoning by half and added Mexican Hot Chili Powder. to me this was bringing the heat right out in this pot of chili. For people that like chili with a kick they need to try this one.