Saturday, December 7, 2013


This Chili is For those of you who like it SPICY!!!  It will make a huge pot of very meaty chili, it feeds our whole family with a little leftover, so you may want to scale it down for your family.


10 dried Ancho Chiles-chopped, stemmed and seeded (small-medium peppers, if you use bigger ones just use less)
1/2 cup water
1/4 cup white wine vinegar

Chopped Ancho Chiles soaking 
In small bowl, soak Chiles in water and vinegar for 30 minutes.  After soaking puree the mixture in your blender or food processor until very smooth.  Which takes about 5 minutes; set aside.  I have tried both and my preference is the food processor.

3 pounds hot Italian sausage, casings removed
3 pounds ground beef

Place sausage and ground beef in a large, deep skillet.  Cook over medium high heat until evenly browned.  Then remove the meat from the pan and set aside in a large stock pot, reserving about 1/4 cup of the meat drippings in the skillet.

1 large white onion, chopped
1 large red onion, chopped
1 large sweet onion, chopped
Onions, chopped, in the pan and ready to Saute.

4 cups chopped celery
4 cups chopped carrots
10 cloves of garlic, sliced

In your large skillet  heat the drippings over med-high heat and Saute your onions, celery, carrots, and garlic until the onions are soft.  

Veggies being sauted.

1 tsp sea salt (or less, to taste)
1 tsp ground black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) can tomato paste
1/4 cup hot sauce (I use Tapatio)
1 heaping Tbsp chili powder
2 tsp ground cumin
1 Tbsp fresh parsley (optional)
1/4 cup honey or agave (or less, to taste)

Season with salt and pepper.  Stir in tomato paste, and allow to caramelize. Then pour in the wine to deglaze your skillet.
Add your sauted vegetables to the meat in the stockpot, adding the canned tomatoes, hot pepper sauce, chili paste (from your blender or food processor), honey, and seasonings. 

 Bring to a boil, cover, reduce heat and simmer for 3 hours.  
Stir chili about every hour being sure to scrape the bottom.

Chili in the pot and ready to simmer.

 Serve with your favorite garnishes, red onions, tomatoes, avocados, or whatever you can think of.  Add a side salad or some fruit and your good to go!

This is a very versatile recipe, I added some extra fresh tomatoes today because they needed used.  Use your imagination and enjoy!

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