Ingredients

Servings: 10

• 3 lbs ground beef
• Spice Mixture:
  • tbsp red pepper flakes
  • tbsp cayenne
  • tsp garlic powder
  • tsp minced onion
  • tsp pepper
  • tsp salt
  • tsp cumin
  • tsp oregano
  • tsp basil
  • 2 cups water
• 3 oz Tabasco
• 3 cloves garlic, pressed
• 6 plum tomatoes, diced
• 2 large red peppers, diced
• 1 large green pepper, diced
• 1 large Spanish onion, diced
• 24 oz tomato sauce
• 2 large red chili peppers, diced*
• 2 large serrano peppers, diced*
• 2 large jalapeño peppers, diced*
• 1 large habanero or scotch bonnet pepper, diced*
• 12 oz water
• 32 oz pinto beans, drained
• 16 oz cheddar cheese, shredded

Directions

• Brown meat in large skillet
• Drain fat
• Stir in spice mixture and water
• Bring to boil and cook for 10 minutes
• Uncover and stir in Tabasco
• Reduce heat and simmer for 15 minutes
• Move meat to large pot
• Add garlic, tomatoes, all the peppers, Spanish onion, tomato sauce, and water
• Cover and cook over high heat for 10 minutes
• Uncover and simmer over medium heat for 30 minutes, stirring often
• Stir in pinto beans
• Simmer over low heat for 15 minutes
• Move chili to large bowl
• Top with shredded cheese
• Serve with corn bread, white rice and lots of beer

Chef’s Notes

* Increase or decrease these to taste for spicier or milder versions.

Suggested Pairings

Pilsner or full-bodied Cabernet Sauvignon