2010 Pot O’Chili Recipe
People (otherwise known as wimps) complained in the past that my other entries were too hot. I like heat as long as it is controlled and still allows the flavor to come through. This recipe has little to no heat however. I also like chili with beans and vegetables as opposed to a traditional Texas “bowl o’ red”.
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Ingredients
- 4 lb Stew Meat Trimmed and cut into cubes
- 2 Sweet Onion Diced
- 2 Habanero seeded and finely minced
- 32 oz Beef Stock
- 28 oz Crushed Tomatoes
- 15 oz Dark Red Kidney Beans drained
- 15 oz Black Beans drained
- 15 oz Whole Kernal Corn drained
- 2 Tb Garlic roasted and minced
- 5 Hatch Green Chilies roasted, skinned, seeded and minced
- 2 Green Bell Pepper seeded and diced
- 2 Red Bell Pepper seeded and diced
- 5 Tb Yucatan Sunshine Hot Sauce
- 7 Tb Chili Powder
- 2 Tb Liquid Smoke
- 6 Tb Salt
- 2 Tb Brown Sugar
Ingredients
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Instructions
- Brown meat in a skillet lightly coated with oil, remove and add to kettle
- Add onions and Habenero pepper to the skillet, lightly sweat the onions until just before they start to carmelize. Add to the kettle.
- Deglaze skillet with some of the Beef stock. Pour into the kettle
- Add the rest of the Beef stock and the balance of the ingredients to the kettle Heat to a slight boil over medium heat Reduce heat to “Low to Medium” (closer to low), cover and stir occasionally. Serve with some Honey Corn Bread
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