Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.
Ingredients
- bacon: 0.5 pound
- ground round: 1 pound
- ground pork: 1 pound
- green bell pepper: 1 piece (diced)
- yellow onion: 1 piece (diced)
- Jalapeno peppers: 6 piece (chopped)
- habanero peppers: 6 piece (chopped)
- Anaheim peppers: 8 piece (diced)
- garlic: 2 clove (minced)
- ½ tablespoons ground cumin: 1 piece
- red pepper flakes: 1 Tbsp (crushed)
- chili powder: 3 Tbsp
- beef bouillon granules: 2 Tbsp
- tomatoes: 1 can (28 ounce can, crushed)
- whole peeled tomatoes: 2 cans (16 ounce cans, drained)
- chili beans: 2 cans (16 ounce cans, drained)
- beer: 1 can (12 fluid ounce can)
- ounces tomato paste: 3 piece
- Chili paste: 1 oz
- water: 2 cups
Metric Conversion
Stages of cooking
-
Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
-
Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
-
Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
