|"El Borak ain't got no chili" -- No one ever.|
- 2 lbs of 85/15 ground beef.
- 2 15oz cans of Bush's hot chili beans.
- 2 cans of Rotel chili fixins
- 1 small (6oz?) can of tomato paste
- 1 15oz can of tomato sauce
- 10-15 oz of diced tomatoes
- Arizona Cowboy or similar jalapeno sauce
- Tabasco Chipotle pepper sauce
- Other peppers or tomatoes as desired
1. Brown up the ground beef and throw everything in the crock pot on low
2. Add Beans, fixins, sauce, paste. If you like bigger tomato chunks, add the chunks here but not the water from the can. Home-canned tomatoes are fine, but I don't like fresh ones here (personal preference).
3. Add 1/2 TBSP of Jalapeno sauce and 1/2 TBSP Chipotle sauce.
4. Now, since I was shooting for the spiciest chili trophy, I took a dozen dehydrated tabasco peppers from the garden and diced* them up, but you can use whatever you like. Put them in a little bowl and cover them with water, microwave until it boils, then add the water (not the peppers) slowly, stirring and tasting. The idea here is NOT to burn your tongue off (Spicy <> hot), but to get noticeable heat with the deep, smoky flavor of the other two sauces.
5. Cook it for 3 hours on low, then refrigerate overnight.
6. Next morning, bring it back up to temp (crock pot on high).
* more like 'crunched', but you get the idea.