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Now That’s Spicy…Chili

by on November 28, 2012

When I arrived at my current location about three years, the local area had a contest for the hottest chili. I love a good bowl of chili and if it has a little kick all the better. So when I learned about the chili cook-off I had to enter. Three years running I’ve had the hottest chili, it’s not just a mouthful of peppers, but you there’s flavor as well.

1 medium green pepper, diced

1 medium red pepper, diced

1 medium onion, chopped

4 large cloves garlic, minced

1 and 1/2 pounds lean ground beef

1 pkg favorite chili seasoning

2 15oz cans diced tomates

1 small can tomato paste

2 15oz cans tomato sauce

2 dried ancho peppers with the seeds

3 jalepenos (about the size of a pinky finger, chopped keep the seeds of one pepper discard the remaining seeds)

1 habenero

1 can chili beans

Directions

In a small sauce pan combine ancho and jalepeno peppers, onc can tomato sauce and diced tomatoes. Let simmer while preparing the beef. Saute garlic, add ground beef. About halfway through browning beef, add onions and green and red peppers. Season with seasoned salt and pepper. Drain excess fat.

In a 6 qt pot add beef, chili seasoning, tomato mixture,  remaining tomatoes and beans. Stir. If chili is too thick you can add a can of water until desired consistency. Pop in the habenero and allow to simmer for 20 minutes to an hour. I like to make this a day ahead of time so the flavors have a chance to marry.

Serve with shredded cheese, sour cream and crackers. Enjoy.

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