Feel The Heat Chili

MexicanBeefAdvanced62 minBy Northstar

Ingredients

Servings

6 oz package cooked ham, diced
2 can beef broth
1 tbs oregano 1 bay leaf
tbs paprika
1 tsp oregano
tbs chili powder
1 tsp red wine vinegar
4 tbs cumin 2 tbs rum flavoring
4 tbs instant beef bouillon 4 onions, sliced thin
2 can non-alcohol beer
2 cup water In a small pot, combine bacon drippings, 2 cloves
ground chuck garlic, 2 tbs chili powder, cumin, and
1/
4 tsp black
2 lb hot pork sausage pepper. Spread over the pork loin and let stand. In
1 lb chuck roast, cubed a large pot, cover beans with cold water. Heat to
2 large onions, chopped boiling and cook 2 minutes. Turn off heat and let
10 clove garlic, minced stand 1 hour. Drain. Cover with cold water and boil.
0.5 cup olive oil Reduce heat and simmer for 30 minutes. Add water
1 tbs crushed dried habenero peppers Bas necessary. Drain and reserve liquid. In a
1 tbs sugar medium pot, cook the salt pork in boiling water for 5
1 tsp coriander minutes. Drain and pat dry. Heat olive oil in Dutch
1 tbs Louisiana Red Hot Sauce oven. Stir in salt pork and cook until golden, about 3
0.3 cup jalapenos, sliced minutes. Stir in onion, garlic, and jalapeno. Cook 1
1 cup tomato sauce minutes. Stir in ham and cook 2 minutes more. Stir
salt to taste remaining chili powder into onion mixture. Add
2 large cans hot chili beans with gravy beans, broth, bay leaf, oregano, vinegar, and rum

1
flavoring. Mix well. Place pork loin on top of mixture
2
THIS RECIPE WILL FEED A WHOLE TROOP. and bake at 330 for 1 1/2-2 hours. Turn the meat
3
In a #14 Dutch oven, add paprika, oregano, cumin, twice and stir the beans. Add reserved bean liquid if
4
chili powder, beef bouillon, n/a beer, and 2 cups too dry. Remove meat and allow to stand, covered
5
water. Let simmer. In a large skillet, heat olive oil in foil or 10-15 minutes. Cut the meat from the bone
6
and brown meat in batches until all meat is done. and into small chunks. Add .to beans and stir.
7
Add each batch to Dutch oven with slotted spoon Simmer for 15 minutes and serve.
8
and stir after each batch. Sauté onion, garlic, and
9
jalapenos in drippings until onion is clear. Add to
10
Dutch oven and stir. Simmer 2 hours. Add rest of
11
ingredients and simmer 1 hour. Add
12
water as necessary.
13
OZARK WINTER CHILI Stir in garlic and hot chili beans. Simmer another 5
14
minutes. Dissolve corn starch in 1/4 cups warm
15
1 lb hot pork sausage water and add to mixture. Stir until thickened.
16
2 1/2 lbs ground chuck Serve.
17
4 onions, chopped
18
2 green peppers, diced