This chili recipe is from the Hellraising Hot Sauce website and was passed down from Mama Susan to company founder David Taylor more than 25 years ago. It’s been tinkered with over the years, but the essential ingredients remain the same. You can easily make the chili vegetarian-friendly by removing the meat and adding more beans or vegetables.
2 Tbsp Chipotle infused Olive Oil
4 medium bell peppers, de-seeded and diced
4 medium yellow onions, diced
4 jalapeño peppers, de-seeded and diced (you can substitute any other pepper you prefer here)
10 peeled garlic cloves (about one bulb)
1 lb ground beef
1 lb Italian Sausage
46 oz can of tomato juice
4 – 15 oz cans red kidney beans, drained
4 – 15 oz cans chili beans, drained
4 – 14.5 oz cans fire roasted tomatoes, diced
1 can or bottle of beer (preferably dark, but light works fine)
1/3 Cup Hellraising “Triple Inferno” Hot Sauce
1/2 Cup brown sugar
1/3 Cup honey
1/3 Cup unsweetened Cocoa Powder
2 Tbsp Cumin, Ground
2 Tbsp Chili Powder
In a large sauté pan, or wok, combine olive oil,bell peppers, yellow onions, jalapeño peppers, and garlic cloves. Season with salt and pepper, and sauté until vegetables are soft. Set aside.
In another sauté pan, combine the ground beef and Italian sausage. Brown the meats and set aside.
In a large stock pot, combine the sauteed vegetables and browned meat with the tomato juice, kidney beans, chili beans, tomatoes, beer, Hellraising “Triple Inferno” Hot Sauce, brown sugar, honey, cocoa, cumin, and chili powder.
Bring chili to a boil over high heat, then reduce heat and simmer on low for 4-5 hours. Stir and adjust seasonings with additional salt, pepper, cumin and chili powder to your taste.
Serve topped with chopped onions and scallions, grated cheese, sour cream or avocado. Enjoy!
David Taylor adds: “Thank you Mama Susan for this great recipe.”