Hot and Spicy Chili

Recipe by Katmarie85
READY IN: 2hrs 30mins
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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