JB’s Deep Heat Sweet Feat Chili

JB’s Deep Heat Sweet Feat Chili

My chili is a labor of love with tremendous reward. I learned how to perfect building depths of flavor over years of trial and error.

This recipe is something I poured myself into, a chili I can truly call my own. It does carry some sneaky heat, a heat you do not realize is there until you are a few bites in.

My mantel has several “people’s choice” awards that attest to the quality of this recipe-so I hope you enjoy it!

INGREDIENTS

• ½ pound bacon
• 1 pound ground beef or your preferred meat; venison works wonderfully
• 1 pound ground pork
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1 cup pickled jalapeños
• 1 habanero, seeds removed
• 3 cloves garlic, minced
• 1 tablespoon cumin
• ½ tablespoon crushed red pepper
• 3 tablespoons chili powder
• 2 tablespoons beef bouillon
• One 28-ounce can of crushed tomatoes
• Two 16-ounce cans of whole peeled tomatoes, drained
• 1 can beer (light lager preferred)
• 3 ounces tomato paste
• 2 cups water
• Tabasco®
•  sauce, to taste
• 1-ounce chili paste
• Salt and pepper, to taste

Directions

Cook the bacon in a pan until crispy. Chop it into bite-size pieces and set it aside.

Brown the ground beef and pork in a large pot until no longer pink.

When the meat is browned, stir in the bell pepper, onion, jalapeño, habanero, garlic, all spices (including bouillon), all tomatoes, beer, tomato paste, and water.

Reduce the heat to low and simmer, uncovered, for 45–60 minutes in order to build the heat and flavors.

 As a wise man once said, “Everybody is going to get to know each other in the pot.”

Add the bacon and simmer for an additional 15 minutes. Add the remaining ingredients to taste.

Enjoy with friends.