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Hellfire Chili made with Marie Sharp's No Wimps Allowed Habañero Pepper Sauce
- Private group -
August 22, 2017
Story Location:
19601 coastal hwy
lewes, DE 19958
United States
19601 coastal hwy
INGREDIENTS
- 1⁄2lb bacon
- 1lb ground round
- 1lb ground pork
- 1green bell pepper, diced
- 1yellow onion, diced
- 6jalapeno peppers, seeded and chopped
- 2tablespoons Marie Sharp's No Wimps Allowed Habañero Pepper Sauce
- 8anaheim chilies, seeded and diced
- 2garlic cloves, minced
- 1 1⁄2tablespoons ground cumin
- 1tablespoon crushed red pepper flakes
- 3tablespoons chili powder
- 2tablespoons beef bouillon granules
- 1(28 ounce) can crushed tomatoes
- 2(16 ounce) cans whole canned tomatoes, drained
- 2(16 ounce) cans chili beans, drained
- 1(12 fluid ounce) can beer
- 3ounces tomato paste
- 1ounce chili paste
- 2cups water
DIRECTIONS
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, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, Marie Sharp's No Wimps Allowed Habañero Pepper Sauce , 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.
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