Brown the ground beef in large skillet(large enough to accommodate the peppers and onion and celery. Once the beef starts to brown, bottom layer, mix in the bell peppers, red onion, 1 tablespoon of Garlic, and 2 of the green onion shoots and celery. Let Brown in a covered skillet to help simmer the peppers and onions. Once ground beef is browned, you can move that into your main stock pot. Add 3 cans of tomatoes(undrained) and 1 can of Sauce. Save the other cans for later….if you need them. Mix and turn on medium heat.
Brown the sausage in a separate pan. Drain, and add to main pot. Add 2 Cans of Kidney beans – Drained. add 1 Pack McCormick Chili season mild
and 1 pack McCormick HOT. Then,
1 teaspoon of chili powder, 2 teaspoons of celery salt, 1 tablespoon of kosher or sea salt, 1 teaspoon of Cayenne pepper, then,
can of chipoltle peppers in adobe sauce - Take 3 to 4 peppers out of the can, and mince with the sauce on them, and toss that in. Leave the can on the side, you can use more later if you like. These peppers give a good smoky heat on the back end of the taste.
Add a half cup of Dark Brown Sugar packed
Add a little more garlic to taste
2 Hershey chocolate Bars(one milk, and one special dark) Yes, chocolate. It mixes well with the chipotles and adobe.
From this point on, you can turn down to steady simmer and walk away for a bit. Stir occasionally, but give it a while before you taste. Some of the tastes cook off and some get stronger. From here just season to taste. Season from this point on three levels. Salty, sweet, and heat. Just the salt, the brown sugar, and cayenne and chipotles.
Serving
Suggestions
For a large group
Originally Submitted
12/27/2013
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