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John's Two-Alarm Chili Recipe

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This recipe for John's Two-Alarm Chili is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb cubed beef
1 lb ground italian sausage
3 large onions
1 bulb garlic
chopped cilantro
1-2 habanero peppers
1-2 jalapeno peppers
12 oz chicken broth
12 oz Hunts tomato sauce
1 can diced fire-roasted tomatoes
1 can red kidney beans
1 can corn
1 can hominy
6-oz Wild Turkey (or other whiskey)
tomato paste
cumin
chili powder
dried oregano
paprika
salt
pepper

When serving:
Grated cheese (cheddar/mexican blend)
sour cream
diced white onions
Directions:
Directions:
In a large pot (ideally Le Creuset) season the beef cubes with cumin, chili powder, paprika, salt, and pepper and sear over medium-high heat until cooked through.

turn up heat to high and deglaze pan with whiskey - 1-2 oz at a time - and cook alcohol out, until a syrup starts to form. Add the rest of the whiskey and let alcohol simmer out.

Add ground sausage, diced onions, chopped garlic, chopped cilantro, chopped peppers (both kinds).

Cook until sausage is cooked through and onions are translucent. Drain excess fat

Add chicken broth, tomato sauce, fire-roasted tomatoes, corn (drained), hominy (drained), and beans (drained) and cook on medium heat for 1.5 hours, or until desired consistency. Add cumin, paprika, ground oregano, and pepper to taste.

Add tomato paste to thicken final chili. Salt to taste.

When serving add grated cheese, sour cream, and raw, white onions to taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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