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The Chiliest Chili

Here's how you make The Chiliest Chili
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  • Servings: 7
  • Prep: 30m
  • Cook: 60m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2 tablespoons oil (corn oil)
  • 2 yellow onions, chopped (2 large onions)
  • 1 red bell pepper, chopped (2 large peppers, seeded)
  • 3 jalapeno peppers (seeded and chopped fine, fresh)
  • 1 tablespoon garlic, minced
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons fresh dill, snipped
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon mild paprika
  • 1 teaspoon black pepper, freshly ground
  • 2 pounds pork (cut into very small pieces)
  • 1 pound Italian sausage (hot Italian sausage, removed from casings)
  • 1 pound Italian sausage (sweet sausage, removed from casings)
  • 1 cup dried beans (soaked and cooked, see note)
  • 1 can (35 ounce) tomatoes (and their juice)
  • 1/2 cup salsa (hot)
  • 1/4 cup tequila (gold tequila)
  • 1 cup beer
  • 3 tablespoons tomato paste
  • 1 teaspoon salt (to taste)
  • 1 cup sour cream (as accompaniment)
  • 1 1/2 cups cheddar cheese, shredded (extra-sharp cheddar cheese, as accompaniment)
  • 1/2 cup yellow onion, chopped (as accompaniment)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large pot, over medium high heat, heat the oil. Add the onions and cook until softened but not brown. Add the bell pepper, jalapeños and garlic and cook until the peppers are slightly softened. Do not let the garlic brown.

  • Step 2: Stir in the seasonings and herbs and cook for a minute or so longer.

  • Step 3: In a large skillet, over medium high heat, cook the pork and sausage, breaking up the sausage with your spoon as you stir. Cook until the sausage is well browned, the pork has a few crispy bits and there is no pink meat to be seen.

  • Step 4: Drain the skillet well. With a slotted spoon, add the meats to the onion pot.

  • Step 5: Over medium high heat, stir in the cooked beans, tomatoes, salsa, tequila, beer and tomato paste. Salt to taste. Turn the heat down to low and simmer chili uncovered, stirring frequently, for 1 hour. (if it gets too thick, you can add water from time to time.) Serve the chili very hot with its various accompaniments.

  • Step 6: Note: Soak the beans for 24 hours, drain them. Cook in water to cover until tender. Drain again. I usually buy a bag of mixed bean. They come with about 15 kinds of different beans.

We hope you enjoy this recipe!

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