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Ass-Kicking Chili
Recipe by:
esperry32
When you want a Chili that is full of heat and taste that will leave you with a sweat filled forehead and a red face, but leave you craving for more, this is what you'll want to go for.
Ready in 8 hours 35 mins
Added to favorites by 61 cooks
Ingredients
Serves: 15
- 3 Large Yellow Onions, minced
- 6 Jalapenos, minced
- 7 Habaneros, minced
- 2 15 oz. cans of kidney beans
- 1 15 oz. can of black beans
- 1 12 oz. can chipotle peppers in adobo, minced
- 1 28 oz. can crushed tomatoes
- 1 14 oz can beef broth
- 1/2 pound bacon, chopped into 1/2 inch strips
- 1 pound hot italian sausage, removed from casing and in bite size pieces
- 2 pounds stew beef
- 1 pound ground beef
- 1 TBL Hot Hungarian Paprika
- 1 TBL Cumin
- 1 TBL Cayenne Pepper
- 1/3 Cup Chili Powder
- 1 Head Garlic, minced
- 1 cup Dos Equis beer
- 1 tsp Ground Coriander
- 1 Jar Mole Sauce
Preparation method
Prep: 35 mins | Cook: 8 hours1.
Pre brown the ground beef, sausage, stew beef and bacon in batches in a skillet.
2.
In a 7.5 oz crock pot layer as follows: onions, garlic, jalapenos, habaneros, kidney beans, black beans, chipotle peppers, crushed tomatoes, jar of mole sauce, ground beef, bacon, sausage and beef chuck.
3.
Pour beef broth and beer over the top of all ingredients.
4.
Mix together all the spices and set aside.
5.
Cook everything but the spices in the crock pot at low setting for 8 hours.
6.
5 hours into cooking time add the spices and stir through.
7.
At the 8 hour mark, stir through and serve.
Serving suggestion
Serve topped with grated jalapeno jack cheese, diced tomatoes, sour cream, diced onions and cilantro.
Alternate methodInstead of using the crockpot, you can also make this recipe in a large stockpot, reduce the cooking time to an hour after browning the meats and add the spices in at the beginning of the cook time once all other ingredients are added.
Last updated:
Mar 21 2013
Moderately easy
4-star overall, 5-stars for the combination of ingredients; however, my ass can no longer take the kicking this recipe will give as written, so I had to "cool" it down substantially by reducing the amt of capsacin/heat in the ingredients. Love the addition of mole -- it adds a tremendous depth of flavor. Well done,esperry32.
Posted:
Oct 18 2011
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