Anyone who knows me even a little knows I like to eat. And eat big. Anyhow, I wanted to share this recipe I found over at allrecipes.com in case anyone wants to try it out. I’m going to make it sometime soon. Not sure when, been busy putting out fires. (pun intended) So if any of you get to it before I do, let me know how you and your friends like it.
Here’s the link to the recipe and more pictures: CLICK HERE
And here’s the recipe by Edd Ryan if you want to get started now:
“Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.” —Edd
Original recipe makes 8 servingsChange Servings
1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water
Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
A LITTLE TRIVIA TO GO WITH YOUR CHILI
- A green chili pod has as much vitamin C as six oranges
- Some cultures put chili powder in their shoes to keep their feet warm
- The first chili cook-off took place in 1967 in Terlinga, Texas, a border town about 400 miles west of chili’s alleged birthplace, San Antonio. It ended in a tie between a native Texan and a New Yorker, but chili cook-offs are still held there today
- Hot chili peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism
- Chili pepper color is a function of ripeness. Green peppers are usually not fully ripe and the same pepper could be green, yellow, orange, or red depending on its level of ripeness
- The first documented recipe for chili con carne is dated September 2, 1519, according to Wikipedia
- Chili is good to eat on cold days, especially with cheese and onions – Yum!
Compliments of nationalchiliday.com