Saturday, January 24, 2015

Carey's Brimstone Chili

This is a recipe that should only be tried by those who really enjoy very hot and spicy dishes. It is a delicious sojourn for people who like hot foods, and by hot I do mean HOT foods. Even I have to be in the mood for it to make this chili. It is delicious but it can also be somewhat painful for people with queasy stomachs. So make it at your own peril and if you like it, bravo!

You will need:

1 pound ground beef
1 pound hot sausage
1 small white onion, chopped
1 green Bell pepper, seeded and chopped
3 Habanero peppers, seeded and finely chopped
4 jalapeno peppers, seeded and finely chopped
2 tablespoons black pepper
1 tablespoon crushed red pepper flakes
3 tablespoons Mexene chili powder
2 cans pinto beans
1 can light red kidney beans
1 can black beans
1 large can crushed tomatoes
1 can diced tomatoes with garlic and oregano
In your chili pot, combine beans and tomatoes. Add one tablespoon black pepper, one tablespoon crushed red pepper flakes, and the three tablespoons of chili powder. Bring to a boil, then cover, reduce heat and simmer.
In a frying pan, combine ground beef, sausage meat, chopped and prepared onions and peppers, and fry until the meat is brown, adding one tablespoon black pepper sprinkled over the top. Mix well. Drain any excess grease.
Add meat mixture to contents of the chili pot. Bring to a second boil and then reduce heat, cover and simmer for 45 - 60 minutes, stirring occasionally.
Best served in a shallow bowl with oyster crackers and shredded cheddar cheese sprinkled over the top.
This will be much better the day after cooking it.


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