(Everything but the) Kitchen Sink Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
(Everything but the) Kitchen Sink Chili
  1. 1 lb boneless pork stew meat, lightly grilled and shredded
  2. 1 lb chicken thighs, lightly grilled and shredded
  3. ½ lb hot Italian sausage, grilled and diced
  4. 28 oz. whole peeled tomatoes
  5. 1 red pepper, lightly grilled and chopped
  6. 1 green pepper, lightly grilled and chopped
  7. 1 habanero pepper, lightly grilled and chopped
  8. 3 tomatillos, diced
  9. 5 gloves garlic, crushed
  10. 1/3 cup jalapeno peppers, chopped
  11. 3 oz. green chilies, chopped
  12. 1 medium yellow onion, chopped
  13. 1 tbsp cider vinegar
  14. 1 tsp Worcestershire sauce
  15. 1 small zucchini, peeled and diced
  16. 9 oz. tomato paste
  17. 1 tbsp garlic powder
  18. ½ cup Guinness Stout beer
  19. ½ tsp cumin
  20. 1 and ½ tsp chili powder
  21. ¼ cup light brown sugar
  22. 1/8 cup molasses
  23. 1/8 tsp thai red curry paste
  24. 1 tsp Tabasco pepper sauce
  25. 1 tsp Tabasco chipotle pepper sauce
  26. 1 tsp Tabasco jalapeno pepper sauce
  27. 15.5 oz can of red kidney beans, drained and rinsed
  28. 1 tbsp Hershey Cocoa powder
  29. Salt and pepper to taste
  1. Grill or roast meats and whole peppers. Lightly shred meats and continue to re-shred while simmering. Chop peppers, tomatillos, zucchini and whole tomatoes. Combine all ingredients in a large oven-capable skillet or Crock-Pot®. Simmer at 275F or on ‘low’ setting for at least 8 hours, stirring occasionally. Serve hot with garnishes of your choice, but recommend chopped green or white onions, chopped green jalapeno peppers, shredded Italian cheese, fresh chopped cilantro, white corn chips, sour cream and additional hot pepper sauces. Enjoy the remaining beer for your hard work. Garnish with chopped green onions and fresh cilantro
Chilicooks http://chilicooks.com/

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