Five-Pepper Chili (Video)


In large pot, brown:
2 lbs hamburger meat (remove from pot and drain excess grease)
Add a little olive oil to pot, then sauté until soft:
1 large chopped onion (1 and ½ to 2 cups)  
Various peppers to taste, chopped fine (see note) 
Return hamburger to pot and add:
1 large (28-oz) can crushed tomatoes
1 large (28-oz) can diced tomatoes (for chunkiness) 
2 cans (16 oz each) Bush’s chili beans, medium sauce
1 tablespoon cumin (or more to taste)
1 tablespoon chili powder
1 tablespoon salt 
½ teaspoon cayenne pepper  (or more to taste)
½ teaspoon black pepper
Lime juice (from about ½ of a lime) 
Few drops of Tabasco sauce (depending on heat of chilies)
1 16-ounce jar of Chi-Chi's mild salsa (optional)
Garnish with grated cheese and crushed Doritos, if desired 
Note: Use a variety of chilies including:  Anaheim, poblano, serrano and Hungarian wax in addition to the chopped green chilies.  The larger the pepper the milder (poblano), the smaller the hotter (jalapeno).  Use a small amount of each to start and add more to taste, but remember it will get hotter as it sets.  We usually use one large poblano, 1 large Hungarian wax, then very small amounts of the other hotter chilies.


Reader Comments (1)

Stan, WOW looks like a very good use of DEER meat!!! I am going to try it.

February 27, 2013 | Unregistered CommenterBilly Aust

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