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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 15 |
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I love the heat associated with chili and when I think chili, I think an immense amount of heat, equally balanced with flavor. This can all be done in a Crock Pot, which is my actual recommendation, but you need to par cook or sear the meats before placing them into the Crock Pot. You'll need a large Crock Pot for this chili, which contains beef chuck, ground beef, hot Italian sausage and bacon, plus canned beans and plenty of hotness from chiles. Ingredients:
2 large yellow onions, diced |
6 jalapeno peppers, finely diced |
7 habanero peppers, finely diced |
2 (15 ounce) cans red kidney beans |
1 (15 ounce) can black beans |
1 (12 ounce) can chipotle chiles in adobo (finely minced and include all of the adobo as well) |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can beef broth |
1/2 lb bacon (chopped into strips and par pan fried) |
1 lb hot italian sausage (taken out of casing and made into bite size pieces and par cooked) |
2 lbs beef chuck (cut into bite size pieces and par cooked) |
1 lb ground beef, par cooked |
1 tablespoon hot hungarian paprika |
1 tablespoon cumin |
1 tablespoon cayenne pepper |
1/3 cup chili powder |
1 head garlic, finely minced |
2 teaspoons mexican oregano, crushed |
1 (16 ounce) bottle mole |
Directions:
1. Par cook and/or sear the meats.
2. In a 6-Qt. Crock Pot layer as follows: onions, garlic, jalapenos, habaneros, kidney beans, black beans, chipotle peppers, crushed tomatoes, ground beef, chopped bacon, hot Italian sausage & beef chuck.
3. In a blender, combine the beef broth with the mole sauce and pour the mixture over top.
4. Mix together all the spices and set aside.
5. Cook everything but the spices in the Crock Pot at low setting for 8 hours.
6. Five hours into cooking add the spices and cover with juices from the mixture.
7. When done cooking, carefully mix together in the Crock Pot, or transfer contents to a 7.5-qt stock pot and mix everything together.
8. Serve and enjoy.
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