Not so "Hot" Chili Yum

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Nutrition per serving    (USDA % daily values)
Uploaded by: Jay Mantie


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Ingredients for 8 servings

1 - lb ground pork

1 - lb ground beef

1 - lb Italian sausage links - casings removed

1 - red bell pepper diced

1 - green bell pepper diced

1 - yellow onion diced

2 - 15 oz cans red kidney beans (some of the juice included)

1 - 15 oz can negro kidney beans (some of the juice included)

1 - 6 oz can tomato paste

1 - 28 oz can diced tomatoes

1 - 8 oz of beef stock

1/2 bottle of a full flavored beer of your choice

1 - Tblsp of adobo

4 - Tblsp's of chili powder (slightly rounded)

1 - tsp coriander

2 - tsp's hot paprika

1 - 1/2 tsp cumin

7 - cloves garlic

ground chipotle to taste and desired heat level

salt & pepper to taste (be careful with the salt depending on the type of adobo you are using, some can be very salty, some not)

7 - tsps's brown sugar (slightly rounded)



in a large stockpot add the three combinations of meat and brown over medium heat (do not over cook), turn off the heat and drain the fat


while the heat is still off, add the beer, diced peppers and onion and mix together well


turn the heat back on to medium and add the tomato paste, diced tomatoes, kidney beans, beef stock, chili powder and garlic, mix well and simmer


add the rest of the seasonings except the brown sugar, mix well and simmer


after the ingredients has had a chance to simmer for a while add the brown sugar


continue to simmer without covering, a long low simmer (at least 1 hr) is good. Letting the chili sit (refrigerated) overnight and then re-heating and serving the next day is sometimes even better. The thickness can be adjusted somewhat by leaving the cover on/off/partially on while simmering.


serve with choice of desired toppings (cilantro, green onion, sour cream, cheese, nachos, cayenne etc.)

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