To celebrate National Chili Day I wanted to share my own personal recipe. It’s not for the faint of stomach or palate. You don’t need to use all of the peppers or cayenne. I do, because that’s how I roll. I like my mouth to be on fire. But I make a separate batch (minus the hotness) for my kids with the same ingredients and they love it. And I always cook for an army, so get out your big pot!
- 3 lbs. ground beef or ground turkey
- 1 1/2 large white onions
- 2 serrano peppers
- 1 -29 oz. can of kidney beans
- 1 -29 oz. can of pinto beans
- 2 -15 oz. cans of “chili” beans ( S&W has good ones)
- 2 -4 oz. cans of Hatch brand hot diced green chiles
- 1 -15 oz. can of whole corn kernels
- 1 -15 oz. can of diced tomatoes
- 1 -15 oz. can of tomato sauce
- 4 Tbsps. of cayenne *or to taste
- 4 Tbsps. of chili powder
- 3 tsps. of salt
- pepper to taste
- 3 Tbsps. of oil
- shredded cheese
- sour cream
Did you get all of that? Okay, good.
- Dice up one white onion and all the serrano peppers. Heat the oil in your stock pot to medium heat. Then add the peppers and onion. Cook for 2 minutes.
- Add the ground meat to the pot with the salt and pepper. Allow the meat to brown and soak in all the flavor.
- Now add the cans of diced green chiles and let cook for 2 more minutes. Then add the diced tomatoes and all the cans of beans. Add 2 tablespoons of the cayenne and the chili powder. Let this mixture simmer for 5-10 minutes. Taste the chili at this time to decide if you want to add more cayenne and more chili powder.
- After that mixture has cooked, add the can of tomato sauce and the can of corn. At this time you can add the remaining cayenne and chili powder.
- Set the heat to low and allow the chili to cook for 35-45 minutes, stirring occasionally so it doesn’t stick to the bottom.
- Finely chop the remaining ½ of white onion and set aside for garnish.
- Serve with shredded cheese, a dollop (or three!) of sour cream, and a dusting of onion.
Do yourself a favor and have some Tums and water handy. You may thank me later.
Creative Lifestyles Director Kathy Kitzmiller says:
Need something delicious to pair with your Fire Chili? Give this Tried and Tweaked recipe a shot.
Sweet Cornbread | Meg’s Everyday Indulgence
The slow heat in Jessica’s Fire Chili will be a perfect match for this sweet cornbread. It’s soft and fluffy with a nice crust to hold up well against the chili.
Tweak It: You can cook this in a pan if you do not own a cast iron, but you will want to use butter or Crisco on your pan as opposed to baking spray – that will ensure the right crisp on the bottom.