Never ask me to enter a chili contest. I whipped up some chili that will melt you from the inside out.
2 cans black beans
1 can pinto beans
1 can red or kidney beans
1 cans diced tomatoes
1 bottle of El Pinto Green Chile Salsa
1 small can tomato paste
4 green pepper (red bell pepper makes it even better) diced
3 cups diced onions
2 tbls minced fresh garlic
1 lb meat (this time I used ground bison, thanks Rob)
1 lb different meat (This time I used smoked brisket cubed)
1 cup of an Unholy Trinity Pepper Puree (recipe follows)
2-3 tbls oregano
1 tbls bay leaves
2 tbls cumin seeds
1/3 cup of brown sugar
Salt to taste
Sweat peppers, onions, and garlic till soft. Brown meat and then add beans, tomatoes, and paste. Add oregano and bay leaves. Salt to your taste. Simmer for 2-3 hours and add the pepper puree until the heat level is where you want it.
Unholy Trinity Pepper Puree
1 handful dried Serrano peppers
1 handful dried habenro peppers
4 Ancho peppers
1 1/2 beef broth.
Throw everything in a sauce pan. Bring to a simmer cover, remove from the heat and let sit for 1 hour. Blend until smooth.
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