Recipe Featured On:
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Kitchen Window's Hot Chili
Ingredients
10 ounces ground bulk Mexican chorizo
10 ounces lean ground beef
1 large white onion, medium diced
2 cloves garlic, minced
2 roasted poblano peppers, peeled and diced
1/2-1 jalapeno peppers, diced
1 cup red wine
1/4 cup Worcestershire sauce
1 1⁄2 tablespoons cocoa powder (Valhrona)
1 teaspoon Colmann hot dry mustard
1 tablespoon Wayzata Bay chili powder blend (to taste)
1 teaspoon kosher salt
1 teaspoon chipotle powder
1/2 teaspoons freshly ground pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 28oz cans crushed fire roasted tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can chili hot beans w/liquid
1 15 oz can black beans w/liquid
1 15 oz can white beans w/liquid
Garnish with sour cream, scallion & shredded cheddar cheese (optional)
Method
1. Brown sausage and beef in a large, heavy gauge pot (prefer enameled cast iron) and set aside.
2. Pour sausage drippings from pot, leaving only a film.
3. Cook onion, garlic & peppers over medium heat for 2-3 minutes.
4. Stir in remaining ingredients and bring to a boil.
5. Simmer for 1-2 hours.
6. Serve with sour cream & shredded cheddar cheese if desired.
Serves 10.
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