Barry's Really Hot Chili
Author: Barry Martin/Christopher Pitts
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
Ingredients
- 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)
Instructions
- Brown and drain the ground beef
- Put the ground beef, beans, whiskey, beer, taco seasoning, garlic, cumin, brown sugar, chili powder, and skinned mashed tomatoes into a large crock pot.
- Let that cook on high for about an hour.
- Cut all peppers (except Habaneros and Chipotles) into small pieces.
- 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.
- 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.
- Carefully (wearing gloves) dice the habaneros into the smallest pieces you can cut easily.
- Sauté the Habaneros for 30 seconds.
- Mix all the peppers into the crock pot with everything else.
- Let this whole mixture stew in the crock pot for 3 to 4 hours over high heat then reduce.
- Heat on low for 2 to 3 hours
