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Five Pepper Chili




Source of Recipe


Glenn Merritt


List of Ingredients




2/3 lb. Kroeger & Sons Habanero sausage
2/3 lb. Kroeger & Sons Hot Andouille sausage
1 lb. Kroeger & Sons Mexican Chorizo sausage
3 ½ lbs. Ground chuck
2 lg. Sweet onions
8 cups beef vegetable broth
5 cloves garlic chopped
8 cups canned diced tomatoes
4 cups tomato sauce
6 oz tomato paste
¾ cup chili powder
10 whole red chili peppers dried
2 whole habanero peppers dried
2 whole serrano peppers dried
1 teaspoon Chipotle powder
2 tablespoons Oregano
2 large whole bay leaves
3 tablespoons Kosher salt
2 tablespoons Cracked black pepper
2 tablespoons Sugar



Recipe



In your iron skillet fry all sausages, then cool and put 2/3 of the sausage in food processor and pulse til medium to fine texture. In your iron skillet with 1 tsp. Of the sausage grease and 2 tbls. Of vegetable oil fry onions until translucent, add garlic and fry for 30 seconds. Add to stockpot onions, ground sausage and beef/vegetable broth and begin to warm. In your iron skillet fry ground chuck, season lightly with salt and pepper. Drain well. Add to stockpot. Add diced tomatoes, tomato sauce, chili powder, oregano, chipotle powder and all whole peppers. Add kosher salt, black pepper and sugar to taste. Simmer for 3- 4 hours. Remove all peppers and bay leaves.
Makes 1 ½ gallons