Cassies Thick, Meaty,Spicy, Chili
By
Cassie *
@1lovetocook1x
1
When I make Chili, I make quite a large batch. I use my canning pot, so there is plenty of room for all the goodies. I make enough to almost get through the winter, by using my food saver to freeze it. It is delicious, my family has wanted me to enter it into many cook offs, but I say as long as they are satisfied, so too am I..this makes probably 20 (2 cup ) servings. I grew Habanero's this summer, so all it took was one to heat this up..normally I add jalapeno's and a lot of them to get the same amount of heat that I got from just one of those hot little devil habanero..lol..
Ingredients
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4 lbground chuck
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1/2 lbbacon, diced
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8 largelinks hot sausage, casings removed
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1 lbsirloin steak, cubed
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228 0z cans of tomato puree
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128 oz can of crushed tomatoes/liquid
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128 oz can of diced tomatoes/liquid
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128 oz can of plum tomatoes/ liquid
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210 oz cans of original rotel ( diced tomatoes and green chilies)
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112 oz tomato paste
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815.5 oz cans pinto beans, drained (can use whatever bean you like)
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2red bell peppers, chopped
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6celery stalks, diced
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6 clovegarlic, minced
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1habanero pepper, fresh, diced..do wear gloves, seed and all, if can't find, i use about 8 jalapeno's, sliced with seeds
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1-2 largeonions, chopped
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1/2-3/4 cfavorite bbq sauce
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2 Tbsphoney
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1/2-3/4 cbrown sugar
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3/4 cblack coffee
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3-4 Tbspchili powder
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3-4 Tbspground cumin
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1 Tbsphot chilie flakes, when not using habanaro pepper
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1/2 cworcestershire sauce
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1-2 Tbspgarlic powder
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3 Tbspolive oil
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3-4bay leaves, dried
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3 cfresh sliced mushrooms
How to Make Cassies Thick, Meaty,Spicy, Chili
- First, chop all the fresh veggies. Assemble all of the ingredients, it is a lot faster when everything is ready to dump in, as needed.
Brown the bacon, drain and set aside. - Add oil to the pot, med heat, and add the celery, onion, red peppers, habanaro, cook for about 5 minutes, stirring frequently. A minute before finished, add the garlic.
- Then, add all of the meats. Stirring frequently till cooked through, it's a lot, so may take 20 minutes or so.
- After all the meat is cooked through, add all of the remaining ingredients, bring to a boil, then simmer for roughly 2 1/2 hours..it will thicken up as it cooks..if you desire not quite as thick, add some water to your liking.
- When finished, taste, if needs more spice add it, stir well. Then add the bacon, stir, and you have chili!..
- if you don't want this big of a pot of chili, just half the ingredients..it is worth it though, if you have room in your freezer to store, it freezes well...
