Homestyle Chili with the Flavors of a Sweet Chili Tang Heat. Made with Beef & Chourico Sausages and one pound of Peppers. Adjust the heat to suit your needs.
Servings: 8 portions
Equipment
- Sauce Pot
- Large Bowl for the Base Sauce & Seasoning
Ingredients
- 1 lb Ground Beef
- 1-2 Chourico Sausages - Chopped, Hot or Sweet
- 5 Cloves Garlic - Chopped
- 1 Large Onion - Diced
- 1 lb Mini Sweet Peppers - Diced, See Notes
- 1 Can Kidney Beans - Optional, add more or less as desired
Chili Base Sauce
- 5 C Water
- 1 1/2 C Tomato Paste - Good Quality, Double Concentrated
- 1/2 C Pimento Paste - Hot or Sweet
- 2 Cubes Bouillon - 1 Beef & 1 Pork
- 2 Tbl Dehydrated Onion & Garlic Flakes
- 1 Tbl Lemon Juice, Chili Powder & Smoked Paprika
- 1/2 Tbl Sea Salt
- 1 tsp Coriander & Cumin
- 1/2 tsp Chipotle Powder
Instructions
- Combine the Chili Sauce Base. Mix well, set aside until needed.Prepare the Vegetables, set them aside for now.
- In a Stock Pot, cook the meat over medium high heat.
- Add the Vegetables and continue to cook until softened.
- Turn the heat up to Max and add in the Chili Base Sauce. Bring to a boil while stirring, then reduce heat to medium or slightly below. Simmer for 45 minutes, stirring occasionally.
- Remove from the heat and add the kidney beans if you like them with some bite, or add them when there is 5–10 minutes of cook time remaining for softer beans. Rest 20 minutes before serving.