Recipe by mollypaul
An unexpected, secret ingredient prize-winning chili from Denver Whisman via the Official Chili Cookbook
Top Review by Karen T.
I've made this excellent chili every year for Super Bowl since I first read the recipe in the Minneapolis Star Tribune following a Chili Cook-off in the Twin Cities around 1997. It caught my eye, because this chili has no kidney beans, as it should be. The secret ingredient finishes it off with a slightly mellowing effect. I provide tortilla chips, sour cream and grated cheddar cheese for optional toppings.
- 1 lb ground pork
- 1 1⁄2 lbs ground chuck
- 5 teaspoons salt
- 1 tablespoon ground black pepper
- 3 lbs beef stew meat, cut into chunks
- 4 red onions, chopped
- 7 green bell peppers, chopped
- 2 (28 ounce) cans whole tomatoes, undrained
- 2 1⁄4 ounces chili powder
- 2 ounces Tabasco sauce
- 1 teaspoon crushed red pepper flakes
- 6 ounces pure honey
Directions See How It's Made
- Brown the ground meats with the salt and pepper in a large stockpot, stirring well to mix and break up the meat.
- Add the stew meat, stirring occasionally for; cook for ten minutes.
- Add the onions and cook, uncovered, for 25 minutes.
- Add the peppers and cook for ten minutes.
- Add the tomatoes and cook for 20 minutes.
- Stir in the next three ingredients and cook for 30 minutes with the cover on; remove cover and continue cooking for an additional hour, stirring occasionally.
- Add the honey 15 minutes before serving.