Ingredients: |
Ingredients: 2 tbsp. oil
2 medium onions
4 cloves of garlic
3 bell peppers
1 6 oz. can tomato paste
1 28 oz. can diced tomatoes in juice
1 15 oz. can stewed tomatoes
1 10 oz. can rotel
3 cans various beans (chili, kidney, garbanzo, etc.)
1 tbsp. hatch chilies
2 packages chili seasoning
2 tbsp. Chili powder
2 lbs.ground beef
1 lb. Italian sausage
Salt and Pepper to taste
|
Directions: |
Directions:Roast Bell peppers on stove top burners, giving a quarter turn every 3-5 minutes.
Chop 1½ onions.
Pulverize garlic.
Cut Bell peppers in half and remove seeds and stem, then chop about 1½ of the them.
Heat oil in a dutch oven and add onions, garlic, and the chopped peppers, and cook until soft.
Blend the other ½ onion and about 1½ bell peppers, then set aside.
Stir tomato paste into the dutch oven and continue cooking until fragrant.
Add Diced tomatoes and stewed tomatoes with their juice, and stir until tomato paste is mixed in.
Turn off stove.
Add beans, hatch chilies, 1 chili seasoning, and 1 tbsp. chili powder, and mix.
In a separate bowl, combine ground beef and Italian sausage with 1 package of chili seasoning, 1 tbsp.chili powder, salt, and pepper
Form into a ball.
Generously crack pepper over the meat.
Smoke at 225º with the meat over the chili so that the drippings will fall into the chili, until the meat reaches an internal temperature of 160º, or about 2½ hours, stirring occasionally. |
This recipe for Over-the-top Chili is from