When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.
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Ingredients
- 2.5 Lb Lean Ground Beef
- 3 Tb Lemon Pepper
- 1 Tb Garlic Powder
- 3 7 oz Mexican Style Hot Tomato Sauce El Pato
- 2 29 oz Mexican Style Pinto Beans El Mexicano
- 2 15 oz Dark Red Kidney Beans drained
- 2 28 oz Crushed Tomatoes
- 2 15 oz Whole Kernal Corn drained
- 2 4 oz canned Hatch Green Chlilies
- 1 16 oz Green Chili Sauce (Hot) El Pinto
- 5 Tb Chili Powder
- 1 Tb Cayenne Pepper
- 1 Tb Crushed Red Pepper
- 4 Tb Tiger Sauce
- 3 Tb Yellow Mustard
- 2 Tb Brown Sugar
Ingredients
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Instructions
- Brown the Beef in a skillet seasoned with the Lemon Pepper and Garlic Powder
- Add the cooked Beef to a kettle with the rest of the ingredients. Mix thoroughly, Simmer covered over low heat.
Recipe Notes
This can be prepared the night before and allowed to simmer covered over low heat all night until served the
following day. This recipe will make approximately 2 gallons of chili.
When you taste the chili you will find that the heat slowly builds with each of the first four bites and then
remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your
mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue
should not really be feeling any heat so that you are able to taste the full flavor of this chili.
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