Recipe by ShortRedhead78
This chili is pretty hot, but it won't burn your tongue or lips. It has good flavor and is slightly sweet. Makes approximately 12 soup bowls. For a smaller pot, divide each ingredient portion in half.
- 3 1⁄2 lbs ground beef, fresh (not frozen)
- 3 yellow onions, medium, diced
- 3 garlic cloves, minced
- 2 habanero peppers
- 2 jalapeno peppers
- 2 serrano chili peppers
- 2 red chili peppers
- 2 (10 ounce) cansoriginal Rotel Tomatoes
- 1 (10 ounce) canhot Rotel Tomatoes
- 1 (10 ounce) can Rotel chili fixins tomatoes
- 1 (16 ounce) can baked beans (I prefer Bush's vegetarian baked beans)
- 1 (15 1/2 ounce) canlight red kidney beans, drained
- 1 (12 ounce) can beer (I prefer Blue Moon)
- 1 tablespoon ground cayenne pepper
- 1 tablespoon cajun seasoning
- 1⁄2 cup barbecue sauce, your favorite kind (I prefer Sweet Baby Ray's)
- 8 ounces sour cream
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup romano cheese or 1⁄2 cup asiago cheese
- 3 cups mexican cheese, shredded
- 1 large white onion, diced
Directions See How It's Made
- Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
- In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
- When about half of the beef is browned, add the diced yellow onions and minced garlic.
- While beef is browning, finely dice all 8 peppers into very small pieces.
- When beef is browned (no more pink), drain out as much grease as possible.
- Turn heat to low, and add the diced peppers. Continue stirring occasionally.
- While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
- When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
- Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
- After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
- Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.