Chili hecho por Durdle

Summary

Yield	Servings
Source	Thomson
Prep time	1 hour
Cooking time	5 hours
Total time	6 hours

Ingredients

2 1⁄5 kilogram

sirloin tip

2 pound

ground chuck (Lean or extra lean)

1 pound

Italian sausage (with casings removed)

1 pound

bacon, thick cut

onion, sweet

2 can

whole kernel corn (I prefer peaches and cream)

green pepper (fresh, seeded, cut into 1/2 inch square cubes)

1 pound

mushrooms sliced

1⁄2 pound

carrots (5mm thick)

green onions, chopped

celery stalks, chopped

garlic, bulbs, minced

habanero peppers (medium in size, seeded and minced)

6 can

stewed tomatoes (sliced)

2 can

Roasted Sweet Red peppers (jars, sliced)

2 can

red kidney beans (drained, rinsed)

2 can

white kidney beans (drained, rinsed)

1 can

black beans (drained, rinsed)

1 can

mixed bean (drained, rinsed)

2 can

tomato paste

2 tablespoon

olive oil (infused w/cayanne pepper @ Presidents Choice)

4 ounce

Jack Daniel's Tennessee Whiskey

1 tablespoon

dried oregano

2 teaspoon

cumin seeds

2 teaspoon

hot sauce (Cholula, tobasco)

2 tablespoon

cayenne pepper

3 tablespoon

Chili powder (the mccormick cayanne pepper chili powder is awesome)

1 tablespoon

Paprika

2 tablespoon

Pepper (fresh ground if possible)

1⁄4 teaspoon

Salt (I use fresh ground vs table salt)

Instructions

1. Place the Stewed Tomatoes, chili powder and Tomato paste in the Stock Pot, place burner on low.

2. Brown the sirloin tip, it should be rare. Slice into 1 x 1/2 inch cubes, place in Stock Pot

3. Fry up the bacon, making sure its crisp. The bacon must be crisp when it enters the stock pot, or it will come out soggy and limp, and not very appetizing.

4. Cook ground beef and sausage in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place in Stock Pot

5. Grind the Cumin seeds with Pestle, Saute the cumin seeds in the olive oil, stirring constantly (they will burn if you're not careful), removing from heat once brown.

6. Place the drained meat into stock pot along with the Garlic, Habaneros, Carrots, Jar's of Sweet Red peppers, Green Peppers, Green Onion, Corn and whiskey. Adding the mushrooms and bean's last.

7. Stir the pot well, ensuring an even consistency.

8. Place the cumin/olive oil mixture, garlic powder, cayenne pepper, salt, Paprika, Hot Sauce and black pepper in the stock pot.

9. Cover pot, Set burner to Medium, Stir the pot every 20 minutes, for min of 4 hours. The longer it cooks, the more even the flavor will be.