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Heat Wave Chili
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Serves : 20
Prep. Time : 2:10
6 jalapeno peppers
4 yellow chili peppers
2 1/2 cups water - divided
2 tsps. oregano leaves
1 oz. packet Hidden Valley® Ranch Dressing
1 lrg. onion - diced
1/2 tsp. black pepper
2 Lbs. ground beef
1 Lb. ground pork
7 garlic cloves - crushed
3 Tbls. vinegar
1/2 cup chili powder
1 Tbls. ground cumin
1 tsp. cayenne pepper
2 tsp. granulated sugar
(2) 8 oz. cans tomato sauce - divided
15 oz. can stewed tomatoes
4 oz. can diced green chilies - drained
2 cups beef broth
salt - to taste
1 Lb. chorizo OR spicy garlic sausage
27 oz. can dark red 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.
-Combine 1/2 cup water and oregano leaves and bring to a
boil. Strain, reserving liquid and discarding oregano.
-Mix 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 Habanero Peppers.