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WICKED TWELVE ALARM CHILI
  • 1 (20 ounce) can kidney beans, undrained
  • 2 (15 ounce) cans chili beans, undrained
  • 2 (14 ounce) cans black beans, undrained
  • 2 (15.5 ounce) cans black-eyed peas, undrained
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 pounds lean ground beef
  • 1 pound hot Italian sausage
  • 2 large green bell peppers, chopped
  • 1 large red bell pepper, chopped
  • 6 small yellow onions, chopped
  • 1 red onion, chopped
  • 6 cloves garlic, minced
  • 1 (4 ounce) can sliced jalapeno peppers, finely chopped
  • 1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
  • 6 serrano peppers, finely chopped
  • 4 orange habanero chili peppers, finely chopped
  • 1 banana pepper, seeded and finely chopped
  • 3 cherry peppers, finely chopped
  • 1 Anaheim pepper, finely chopped
  • 4 red Thai chili peppers, finely chopped
  • 4 green Thai chili peppers, finely chopped
  • 2 tablespoons chili powder, or to taste
  • 1 1/2 tablespoons ground cumin
  • 3 tablespoons red pepper flakes
  • 1/3 envelope taco seasoning mix
  • cayenne pepper, or amount to taste
  • salt and ground black pepper to taste
  1. Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
  2. Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
  3. Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

 

 
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