Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Blazing 8 Chili




Source of Recipe


kare11


Recipe Introduction


Firefighter Jason Yamamoto


List of Ingredients




1 lb. ground beef

1 can Hormel® Chili with beans

1 can (15 oz.) chili beans

1 habanero pepper

1 medium onion

1 can (15 oz.) whole tomatoes

2 cans (8 oz. ) tomato sauce

2 cans (8 oz.) tomato paste

3 tbsp. masa (corn flour)

2-3 tbsp. chipotle pepper powder

10-12 tbsp. chili powder

1-2 tsp. garlic powder


Add to taste:


Salt

Pepper

Cayenne pepper



Recipe



Heat skillet to medium (hot enough to get a sizzle from the meat). Brown ground beef, drain fat and add meat to a large stockpot. On medium heat, combine Hormel® Chili with beans, rinsed chili beans, canned whole tomatoes, tomato sauce and tomato paste in the stockpot. Finely chop and add habanero pepper and medium onion. Stir in masa (corn flour), chipotle pepper powder, chili powder and garlic powder. Add salt, pepper and cayenne pepper to taste. Continue simmering on medium heat for approximately one hour. The longer the chili simmers, the “hotter” it gets.

Serve in a soup bowl with shredded cheddar cheese, a dollop of sour cream and a sprinkling of scallions on the top.


Serving Size: approx. six bowls