1 cup onions, diced // 1 (19 ounce) can kidney beans, drained
1 can of Black Beans //1 can of corn niblets
1 jar of Paul Newman's Black Bean salsa
2 cup red & green bell peppers, diced
3 garlic cloves, minced
3 tablespoons vegetable oil
4 lbs ground beef
2 Large jalapeño peppers, seeded and diced
1 Tbsp each of ground cumin and cayenne
1/2 teaspoon red pepper flakes
2 Tbsp ea. Worcestershire sauce and Tobasco sauce
2 tsp ea,salt, pepper and garlic salt
1 cup chili powder
2/3 cup dark beer and water
2 (16 ounce) can stewed tomatoes
1 (8 ounce) can tomato paste
¼ cup agave (for sweeter taste double) or 3/4 cup sugar
1/2 Cup brown sugar
Instructions
In a large kettle, stir fry the onion, green pepper, and garlic in the
vegetable oil for about 8 minutes or until tender.
Add the ground beef and cook until done.
Drain.
Double up the red pepper flakes, ground cumin and cayenne if you want
extra heat
Return meat to kettle; add remainder of ingredients (and kidney beans)
and enough water to come to the top of the chili ingredients.
Stir until mixed completely.
Simmer on low heat, uncovered for at least 3 hours.
Serving
Suggestions
Top with cheddar cheese and sour cream if desired.
Originally Submitted
7/29/2010
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