1-LB Ground Beef
1-LB Hot Pork Sausage
1-Large Onion, diced
1-Large Green or Red Pepper, diced
3-Stalks Celery, diced
1-Seranno Pepper, diced with seeds and membrane (great heat)
2-14 oz. Cans Hot Chili Beans
2-14.5 oz. Cans of Diced Tomatoes
7-TBS Regular Chili Powder from “The Spice House”
1-TBS Black Pepper
1-46 oz. Tomato Juice
1-Shot of Tequila
Brown and drain the ground beef and hot pork sausage.
Add onion, peppers and celery. Sauté for 5 minutes until soft.
Add chili beans, canned tomatoes, chili powders, black pepper, tomato juice and tequila. Cover and slow simmer for at least 1 hour. Add salt to taste. Skim off any residue off the top (light red foam that rises to the top of the pot). Serve with your favorite toppings: cheese, sour cream or noodles.
I usually slow simmer my chili for up to 3 hours so all the flavors have time to blend. You can also substitute diced beef or venison roast for the ground beef and pork sausage (I use venison when I am a chili competition).
I have won 2 chili contests with this recipe and always place in the top 3.
Please check out The Spice House link listed above for all your fresh and fabulous spices!