Prep 20 mins
Cook 3 hrs
A recipe I began "modifying" years ago when I got it from a relative. I believe it has been tweaked until absolutely perfect. there are 2 distinct seperate groups of chili fanatics in the world that differ greatly in their opinions of the perfect chili. some like it sweet, some like it spicy. This recipe will have both coming back for more! The initial mild sweetness slowly gives way to a smoky spicy flavor that really only comes on slowly after you swallow. Not to worry, the chipotle spice is easily doused with a beverage of your choice. 2 year consecutive winner in local Chili Cookoff Seville Quarter, Pensacola. Enjoy.
- 2 lbs venison or 2 lbs beef, ground
- 2 lbs venison or 2 lbs beef, cubed
- 1 hot Italian sausage link
- 2 tablespoons garlic, minced
- 2 tablespoons Worcestershire sauce
- 4 tablespoons chili powder
- 1⁄4 cup light brown sugar
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion, diced
- 1 large green pepper, diced
- 1 (28 ounce) can crushed tomatoes
- 8 ounces tomato paste
- 4 chipotle chiles in adobo
- 1 (4 1/2 ounce) can diced green chilies
- 28 ounces kidney beans
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 10 ounces dark beer
- Brown ground meat until done.
- Brown cubed meat until medium rare.
- Add meats, all other ingredients to pot.
- Bring temperature up to slow simmer ( about 160 degrees).
- DO NOT LET BURN AT BOTTOM.
- Cook for AT LEAST 2 hours to let all flavors marry.
This is the best chile i have ever made i didnt change a thing in the recipe Thanks for the recipe i will be making it for a long time