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Thursday, September 24, 2009

Chili Recipe #2 (the new one)

This is the recipe that Tom has used for the last couple of years at the chili cook-off. It's a little hotter than the other one, but apparently it's good. I'm a real wimp when it comes to hot foods so I can't say how hot this one is, I've not tried it.

Chili Boca Llameante


2-1/2 lbs. Ground beef
1/2 lb. Sausage
2 tbsp. Oil
1 Med. onion, chopped
5 cloves Minced garlic
2 tsp. Onion salt
2 tsp. Black pepper, coarse grind
1/2 tsp. Crushed red pepper
1 Green bell pepper, chopped
1 Red bell pepper, chopped
3/4 cup Chili powder
3 tsp. Garlic powder
2 tsp. Picante sauce
2 cans Ranch style beans w/jalapeno, 15oz.
4 cans Tomato sauce, 8oz.
1 can Diced tomatoes, 14.5oz.
1 tsp. Hickory (or mesquite) liquid smoke
2 tbsp. Worcestershire sauce
1/2 cup Beef bouillon broth
1/2 pkg. Taco seasoning


In lg. skillet, cook ground beef and sausage in oil with onion, minced garlic, and 1 tsp. each of onion salt and pepper.
Drain grease, then add bell peppers, 1/2 cup chili powder, garlic powder, and picante sauce.
Reduce heat to low and continue cooking for 3 minutes, stirring well.
After 3 minutes, boil 1/2 cup water with one beef bouillon cube and 1/2 pkg. taco seasoning, then add to skillet.
Add remaining ingredients, including remaining onion salt and pepper, and gently bring to a boil.
Allow to simmer for 15 minutes, then add remaining 1/4 cup chili powder and stir well.
Put in slow cooker and cook on med-hi heat for 3 hours.
Let cool, then refrigerate overnight in cooker.
Reheat well the next day when ready to eat, serve with grated cheese and chopped onions.
Makes approx. 1 gallon.

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