Rick's Afterburn Chili

kromed68
kromed68 @kromed68
Calgary, Canada

This chili is very spicy

Rick's Afterburn Chili

This chili is very spicy

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Ingredients

  1. 1/2 cupdry pinto beans
  2. 1/2 cupdry navy beans
  3. 1/2 cupdry kidney beans
  4. 1 canbaked beans
  5. 1 1/2 Poundsground beef
  6. 1 poundground spicy Italian sausage
  7. 1Yellow bell pepper - diced
  8. 1Red bell pepper - diced
  9. 3Habinero peppers - minced
  10. 3Tai chili peppers - minced
  11. 3jalapeño peppers - sliced
  12. 1 cupbeef broth
  13. 1 cupchicken broth
  14. 1 cantomato sauce
  15. 1 candiced tomatoes
  16. 3/4 cupchilli powder
  17. 2 tspwhite sugar
  18. 1 cupchopped onions
  19. 1 TbsWorcestershire sauce
  20. 1 Tbsminced garlic
  21. 1 Tbsdried oregano
  22. 2 tspground cumin
  23. 1 tspdried basil
  24. 1 tspsalt
  25. 1 tspcoarse ground black pepper
  26. 1 tspcayenne pepper
  27. 1 tsppaprika

Cooking Instructions

  1. 1

    Soak dry beans overnight

  2. 2

    Boil beans until tender

  3. 3

    Mix all dry spices and set aside

  4. 4

    In a slow cooker add liquids to the cooked beans, stir in dry spices, add garlic and Worcestershire sauce, then stir in vegetables and peppers. Start heating up.

  5. 5

    Crumble ground pork sausage in to fry pan and lightly brown. Add the sausage to slow cooker and stir in. (I put the grease from the fry pan in as well)

  6. 6

    Without cleaning out the fry pan, coarsely crumble the ground beef into the fry pan and lightly brown. Add the beef to the chili and stir in.

  7. 7

    Let cook in the slow cooker 4-6 hours.

  8. 8

    Enjoy

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kromed68
kromed68 @kromed68
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Calgary, Canada

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