Prep 30 mins
Cook 2 hrs
The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian Fire Oil is deceiving in name. The oil adds mild warmth to the full mouth, not a flaming burst so do not worry about adding the full amount. A small taste on the tip of the tongue will show how not “HOT” it is.
- 1133.98-1360.77 g ground beef
- 8 count package hot Italian sausages
- stew beef chunk, you may have to cut these down from larger pieces
- 453.59 g can tomato sauce
- 453.59 g diced tomatoes with jalapenos
- 453.59 g white beans (Chefs Choice)
- 453.59 g black beans
- 453.59 g kidney beans
- 6 jalapenos, sliced (note all peppers can be swapped with other peppers of preference depending on how spicy you want the)
- 6 chili peppers, sliced
- 1 habanero pepper, sliced
- 340.19 g bottle beer, i use Corona beer
- 1 garlic clove
- 1 white onions or 1 yellow onion
- mongolian fire oil
- chili powder
- red pepper
- favorite hot sauce
- Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- Add peppers, onion, garlic and peppers to sauce as you stir.
- Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
- Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to “stir” beef. “A metal spatula is recommended as you will have to break apart pieces that stick together,.
- Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
- Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- add beer to pot.
- Open and add cans of beans one at a time stirring as they are added. – Drain the beans for a thicker final chili or add all for a thinner one.
- Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- Add Three tablespoons of Mongolian fire oil.
- Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
Great tasting chili. Nice and spicy. I cut the recipe in half. I made it as posted except I left out the white beans. Thanks for posting. Made for PAC spring 08'
Absolutely my new favorite chili! I have a pretty limited grocery store in my neighborhood, so I couldn't find habanero or chili peppers, nor fire oil. I instead doubled the jalapenos and used 2 pkgs of spicy chili seasoning packets and a few tablespoons of extra hot hot sauce. I went with 1lbs each of ground beef, stew beef chunks and spicy italian sausages and simmered in a slow cooker. Turned out so hot my roommate couldn't eat it, which didn't bother me, I ate it all! Thanks for posting it.