Chili

Hellraising Hot Sauce Award-Winning Chili

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.

INGREDIENTS
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

 

STEPS

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.”

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The Chili You’re About to Eat

This recipe took First Place in the AllSpice Chili Contest at the 2016 Iowa State Fair, and was submitted by Christopher Rauh.

This chili was so interesting and delicious because it took me on a flavor journey where I would taste flavor, that was later followed by another flavor, and finished with yet another great taste. I was so pleasantly surprised by this chili when I judged it.

INGREDIENTS

2 Cups chopped onion
1 Tbsp minced fresh garlic
1 Tbsp black pepper (divided)
1 jalapeño, diced
1 Tbsp Persian Lime Olive Oil
2 lbs 85% lean hamburger
1 lb ground pork
2 Tbsp ground cumin
2 tsp chile-lime blend
1 to 2 tsp cayenne powder based on heat preference.
1 tsp red pepper chile crushed
2 tsp salt
2 15 oz. cans spicy chili beans
15 oz. black beans – drained and rinsed
15 oz. red kidney beans – drained and rinsed
30 oz. petite tomatoes with spices if possible.
6 oz. can tomato paste
2 Tbsp lime juice

STEPS

Combine the onion, garlic, and jalapeño in Persian lime olive oil in a dutch oven or deep skillet, with half the black pepper. Cook over medium heat, stirring often, until onions are soft and translucent. Transfer mixture to a bowl.

Use the same skillet to cook the meat until well-browned. Drain. Add all the remaining spices to the warm meat, and add back the onion mixture to the seasoned meat.

Add all of the rinsed, drained canned beans, tomatoes, tomato paste and lime juice. Bring chili to a boil, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

Serve with corn chips, shredded cheese, and sour cream.

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To bean or not to bean?

FineCookingCom_ChiliWhen it comes to making chili, that is the question.

Chili con carne, commonly known in American English as simply “chili“, is defined as “a spicy stew containing chili peppers, meat (usually but not always beef), and often tomatoes and beans.”

That is, unless you’re a Texas chili enthusiast, in which case, chili almost never comes with beans.

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White Bean Chicken Chili

INGREDIENTS

3 Tbsp Olive Oil
1 large onion, diced
1/2 Cup chopped celery (optional)
3 boneless, skinless chicken breasts, cubed
2 cloves Garlic, peeled and minced
1 Tbsp Mexican Oregano
2 tsp Ground Cumin
1 tsp Chili Powder
1/4 tsp Cayenne Pepper
2 small cans (4 oz ea) diced green chiles
3 or 4 cans of white beans (Cannellini, Navy, Great Northern)
6 Cups Chicken Broth
Grated Monterey Jack cheese
Fresh cilantro, minced (optional)
Salt and Pepper

STEPS

Heat the olive oil in a heavy Dutch oven or large cast iron skillet over medium-high heat. When oil is fully heated, add diced onion and celery to the pan and saute until onions have begun to caramelize and look translucent, about 8 minutes. Add cubed chicken to the pan, and cook, stirring frequently to brown all sides, about 8 – 10 min. Lower the heat to medium, and add the minced garlic, oregano, cumin, cayenne and chili powder, tossing gently to coat the chicken mixture with the spices. Add the diced green chiles, and saute the mixture for another couple of minutes so that flavors combine.

Open, drain, and rinse the canned beans before adding to the pot. Pour in the chicken broth, and raise the heat to medium-high again, bringing the chili to a low boil before reducing to a bare simmer. Put the lid on the pot and allow to simmer until chicken is thoroughly cooked through, 30 – 45 minutes. Add salt and pepper to adjust flavor to your tastes.

Ladle the white chili into individual soup bowls. Garnish with shredded cheese and fresh cilantro, if desired.  Serve with hot cornbread.

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