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Heat Wave Chili




Source of Recipe


internet


List of Ingredients




-6 jalapeno peppers
-4 yellow chili peppers
-2 1/2 cups water - divided
-2 tsps. oregano leaves
-1 oz. packet Hidden Valley® Ranch Dressing mix
-1 lrg. onion - diced
-1/2 tsp. black pepper
-2 Lbs. ground beef
-1 Lb. ground pork
-7 garlic cloves - crushed
-3 Tbls. vinegar
-1/2 cup chili powder
-1 Tbls. ground cumin
-1 tsp. cayenne pepper
-2 tsp. granulated sugar
-(2) 8 oz. cans tomato sauce - divided
-15 oz. can stewed tomatoes
-4 oz. can diced green chilies - drained
-2 cups beef broth
-salt - to taste
-1 Lb. chorizo OR spicy garlic sausage
-27 oz. can dark red kidney beans - drained
-29 oz. can pinto beans - drained



Recipe



-Remove stems and seeds from chili peppers. Roast on skewers over a grill until skins are lightly browned. Chop into small pieces. Set aside.
-Combine 1/2 cup water and oregano leaves and bring to a boil. Strain, reserving liquid and discarding oregano. Set aside.
-Mix ranch dressing mix, onions, black pepper, ground beef, and ground pork in skillet. Brown mixture, stirring to break up meat. Drain.
-In large pot, combine roasted peppers, oregano water, browned mixture, garlic, vinegar, chili powder, cumin, cayenne pepper, granulated sugar, 1 can tomato sauce, stewed tomatoes, canned green chilies, beef broth, 1 cup water, and salt.
-Cover and simmer 1 hour, stirring occasionally.
-While chili is simmering, brown chorizo in a skillet, stirring to break up meat. Drain. Add chorizo to chili pot.
-After chili has simmered for 1 hour, add 1 can tomato sauce, beans, and 1 cup of water.
-Simmer for 30 minutes.

**NOTES: To make EXTRA HOT!!! Add 4 Habanero Peppers