Heat Wave Chili
Tomatoes, beans, sausage, and of course, chili peppers,
come together in a complex-flavored and spicy chili.
Submitted By: Z˙RiX
Prep. Time: 2:10
4 yellow chili peppers
2 1/2 cups water - divided
2 tsp. oregano leaves
1 oz. packet ranch dressing mix
onion - diced
2 Lbs. ground beef
1 Lb. ground pork
7 cloves garlic - crushed
3 Tbls. vinegar
1 Tbls. ground cumin
1 tsp. cayenne pepper
2 tsp. granulated
(2) 8 oz. cans tomato sauce - divided
15 oz. can stewed tomatoes
4 oz. can diced green chilies - drained
salt - to taste
1 lb. chorizo OR spicy garlic sausage
27 oz. can kidney beans - drained
29 oz. can pinto beans - drained
-Remove stems and seeds from chili peppers. Roast on skewers over a
grill until skins are lightly browned. Chop into small pieces. Set aside.
-Combine 1/2 cup water and oregano leaves and bring to a
boil. Strain, reserving liquid and discarding oregano.
ranch dressing mix, onions, black pepper, ground
beef, and ground pork in skillet. Brown mixture, stirring
to break up meat. Drain.
-In large pot, combine roasted peppers, oregano water,
browned mixture, garlic, vinegar, chili powder, cumin,
cayenne pepper, granulated sugar, 1 can tomato sauce,
stewed tomatoes, canned green chilies, beef broth, 1 cup
water, and salt.
-Cover and simmer 1 hour, stirring occasionally.
-While chili is simmering, brown chorizo in a skillet,
stirring to break up meat. Drain. Add chorizo to chili
-After chili has simmered for 1 hour, add 1 can tomato
sauce, beans, and 1 cup of water.
-Simmer for 30 minutes.
Notes: To make EXTRA HOT!!! Add 4
Peppers or 1
Make It A Meal: Serve with
Other Chili recipes on this site:
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