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ForensicBBQ

Chili Inferno

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 Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Reduce heat and simmer on low for about an hour, giving it an occasional stir.
  4. After an hour, add the beans and the chopped up bacon and simmer for an additional 30 minutes.
  5. Serve with raw onion, sliced fresh jalapeños, French's Crispy Onions, Cheddar cheese, whatever you do.

Notes

Vacuum seal and enjoy throughout the year!