Thursday, January 21, 2010

Six-Pack Pepper Chili

This is a chili recipe my best friend, Julie ,and I came up to enter in the chili cookoff at a local winery. I guess we didn't screw up to bad because we made 2nd place.

Ingredients List

(3) Large Onions
(2) Whole Bulbs of Garlic
(2) Green Bell Peppers
(1) Yellow Bell Pepper
(2) Green, Long Hot Peppers
(6) Finger Hot Peppers
(16) Dried Hot Chilies
(2) Jalapeño Peppers
(10) Cherry Peppers
(2) Pounds of Pork Hot Italian Sausage
(2) Pounds Ground Beef
(3) 28oz cans of Plum Tomatoes
(2) 14.5oz cans of Fire Roasted Tomatoes
(1) 10oz can of Diced Tomatoes and Green Chilies
(2) cans of Black Beans
(2) cans of Red Beans
(2) Eggs
¾ can of regular American Beer
Bread Crumbs
Fresh Chives (3) Tbs
Fresh Rosemary (2) Tbs
Chili Powder (2) Tbs
Paprika (2) Tbs


1.Sauté three (3) Large Onions, two (2) Whole Bulbs of Garlic, two (2) Green Bell Peppers, and one (1) Yellow Bell Pepper in oil with salt until soft.

2.Combine two (2) pounds of Pork Hot Italian Sausage (uncased), two (2) pounds Ground Beef, two (2) Eggs, and Bread Crumbs in a bowl.

a.Shape into meatballs.

b.Brown in a frying pan and then add to chili.

3.Chop and add two (2) Green, Long Hot Peppers, six (6) Finger Hot Peppers, sixteen (16) Dried Hot Chilies, two (2) Jalapeño Peppers, and ten (10) Cherry Peppers.

4.Add two (2) Tbs Paprika and two (2) Tbs Chili Powder.

5.Add three (3) 28oz cans of Plum Tomatoes, two (2) 14.5oz cans of Fire Roasted Tomatoes, and one (1) 10oz can of Diced Tomatoes and Green Chilies.

6.Strain, rinse, and add two (2) cans of Black Beans and two (2) cans of Red Beans.

7.Let chili simmer for 1½ hours.

8.Add ¾ can of regular American Beer, three (3) Tbs chopped Fresh Chives, and two (2) Tbs Fresh Rosemary.

9.Let chili simmer for 1 hour before serving.

1 comment:

  1. The recipe sounds really tasty but I think the chilies need some clarification; is a finger chile on that is just so long? I grow chilies and have not seen a variety called finger chile, and the 16 other chilies; which varieties? we grow pretty much everything from Anaheims to Scotch Bonnets and my guess is you might have been using chile japnones? there is a lot of variety in flavors and heat. I guess I could wing it...?