Barry’s Really Hot Chili

Barry's Really Hot Chili
Recipe type: Chili
Cuisine: TexMex
Prep time: 
Cook time: 
Total time: 
I have continued to tweak my friend Christopher's chili recipe to an insane level. Here is a link to the original: The Merciless Chili of Quetzlzacatenango
  • 2 Lbs Lean Ground Beef
  • 2- Large cans skinned tomatoes (squash into mush)
  • 1- Cans Black Beans
  • 1- Can Pinto Beans
  • 1- Can Dark Red Kidney Beans
  • 1- Can Light Red Kidney Beans
  • 1- Can Chipotle Peppers in Adobo Sauce
  • 4- Large Poblano Chile's
  • 10- Red Chile Peppers
  • 4- Hungarian Wax Chile Peppers
  • 10- Orange Habanero Peppers
  • 1- Packet of Ortega taco seasoning
  • 4- Heaping tablespoons chili powder
  • 2- Tablespoons Cumin
  • 4- Tablespoons minced garlic
  • 4- Shots whiskey (The better the Whiskey, the better the flavor) - Grandad's Bonded 100 Proof
  • 1- Bottle Newcastle Brown Ale
  • ¼- Cup brown sugar
  • Salt to taste
  • 2- Shots of water (if desired)
  1. Brown and drain the ground beef
  2. Put the ground beef, beans, whiskey, beer, taco seasoning, garlic, cumin, brown sugar, chili powder, and skinned mashed tomatoes into a large crock pot.
  3. Let that cook on high for about an hour.
  4. Cut all peppers (except Habaneros and Chipotles) into small pieces.
  5. Throw all the peppers (except the Habaneros) into a frying pan and sauté them on very hot heat with a dab of oil for a minute.
  6. Pour the contents of the can of chipotles onto chopping board and chop into small pieces. Add pieces and the adobo sauce to crock pot.
  7. Carefully (wearing gloves) dice the habaneros into the smallest pieces you can cut easily.
  8. Sauté the Habaneros for 30 seconds.
  9. Mix all the peppers into the crock pot with everything else.
  10. Let this whole mixture stew in the crock pot for 3 to 4 hours over high heat then reduce.
  11. Heat on low for 2 to 3 hours


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