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Chili Inferno

ForensicBBQ
My local award-winning Chili recipe. For you spice lovers out there, this is your recipe! Adapted from Edd Ryan's "Habanero Hellfire"
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Ingredients
  

  • 1/2 Lb Bacon
  • 1 Lb Force of Nature Ancestral Blend
  • 1 Lb Ground Bison
  • 1 Green Bell Pepper Diced
  • 1 Yellow Onion Diced
  • 6 Jalapeno Peppers Diced
  • 8-12 Habanero Peppers Diced
  • 5-8 Serrano Peppers Diced
  • 3 Cloves Garlic Minced
  • 1.5 Tbsp Cumin
  • 1 Tbsp Hot Pepper Flakes Flatiron Pepper Co.
  • 3 Tbsp Hot Chili Powder
  • 2 Tbsp Beef Granules
  • 1 Can Crushed Tomatoes (28oz)
  • 2 Cans Whole Peeled Tomatoes (32oz)
  • 2 Cans Hot Chili Beans (32oz)
  • 1 Can Beer Pabst Blue Ribbon
  • 3 oz Tomato Paste
  • 1 oz Chili Paste
  • 2 Cups Water

Instructions
 

  • In a big ol' soup pot, cook up the bacon until browned at medium. Remove and set aside, get rid of excess grease, but leave a little bit for flavor. Chop up the bacon into small pieces for later.
  • Throw the Ancestral Blend/Ground Bison in and brown it up. When cooked, add in the rest of the ingredients: peppers (green, jalapeno, habanero, serrano), onion, garlic, cumin, chili powder, bouillon, pepper flakes, tomatoes (whole, paste, crushed), beer, chili paste and water.
  • Reduce heat and simmer on low for about an hour, giving it an occasional stir.
  • After an hour, add the beans and the chopped up bacon and simmer for an additional 30 minutes.
  • Serve with raw onion, sliced fresh jalapeños, French's Crispy Onions, Cheddar cheese, whatever you do.

Notes

Vacuum seal and enjoy throughout the year!