Mike's 5-alarm Tex-Mex chili
Source of Recipe
Mike Allendor
Recipe Introduction
The fresh chilies called for in the second spice mixture will affect the heat in this chili. Allendorf's had a nice burn to it, perfect for people who like hot foods but probably not hot enough for people who eat habanero chilies as a hobby. He used 1 habanero, 1 mild banana, 2 "small red chili peppers the size of your pinky" and 2 jalapenos.
List of Ingredients
Chili mixture:
2 tablespoons oil
1 large onion, chopped
1 large clove garlic, chopped
2 pounds ground chuck
1 pound country sausage
1 pound beef stew meat, cut in 1/4-inch cubes
16 ounces canned tomato sauce
2 teaspoons beef-flavored instant bouillon
1 teaspoon chicken-flavored instant bouillon
2 tablespoons chili powder
1 can (101/2 ounces) beef broth
1 can (12 ounces) beer
Spice mixture 1:
2 tablespoons ground cumin
2 tablespoons paprika
1/2 cup chili powder
1 teaspoon ground red (cayenne) pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Spice mixture 2:
6 various chilies, chopped fine (any combination of serrano, jalapeno, banana, etc.)
6 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons ground cumin
1 teaspoon red pepperRecipe
Heat oil in a Dutch oven and add onion and garlic over medium heat.
In another pan, brown the chuck, drain and add it to the Dutch oven. Brown the sausage, drain and add it to the Dutch oven. Brown the stew meat, drain and add to the others.
Add remaining chili mixture ingredients to the Dutch oven, bring to a boil, reduce heat, cover and simmer 1 hour.
Spice mixture 1: Combine all the spices and add the mixture after the chili has cooked an hour. Simmer 1 more hour, covered.
Spice mixture 2: Add all the chilies and spices and simmer 30 more minutes, covered.
Serves about 12.
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