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Pepper Mike's Chili




Source of Recipe


the web


List of Ingredients




1/2 medium white onion
1/2 medium red onion
1/2 red bell pepper
2 jalapeno chile peppers
2 hot Portugal or other small hot red peppers
2 habanero chile peppers (optional)
1 stalk celery (optional)
1 pound ground beef (see note)
1 pound ground pork (see note)
About 7 tablespoons chili seasoning (divided; recipe follows)
1 pound bulk sausage
2 cups canned crushed tomatoes
11/2 cups spicy tomato juice
2/3 cup tomato juice
1/2 cup canned beef broth
1 16-ounce can dark red kidney beans (optional)
1 16-ounce can light red kidney beans (optional)
1 16-ounce can black beans (optional)


Recipe



Chop the onions, peppers and celery, keeping them separate.

In a large skillet over medium-high heat, brown the ground beef with the onions (and celery, if used) and red bell pepper; drain and put into a large saucepot.

In same skillet, brown pork with 1 tablespoon chili seasoning; add to pot.

In the same skillet, brown sausage; add crushed tomatoes, tomato juices, beef broth, jalapeno and Portugal peppers and 4 to 6 tablespoons chili seasoning.

While this is heating over medium heat, drain the three cans of beans, if using. Add beans to the chili just after it starts to simmer.

While bringing the temperature back up, stir the chili carefully so as not to break down the beans. After about 20 minutes, taste and add chopped habanero to taste. Add more beef broth or tomato juice if mixture is too thick. Chili seasoning: Combine 11/2 teaspoons ground black pepper, 11/2 teaspoons seasoned salt, 3 tablespoons paprika, 5 tablespoons chili powder, 11/2 teaspoons cayenne pepper, 11/2 tablespoons ground cumin, 11/2 teaspoons crushed red pepper flakes and 11/2 teaspoons garlic powder. Store any leftover mixture in an airtight container; refrigerate. If you don't add beans to the chili, leave out 11/2 tablespoons of the chili seasoning. Note: Mike Simpson prefers to use coarsely ground beef and pork in this chili. Ask your butcher if they're available.