Ward’s Hot House Chili
"The recipe came together after several years of playing around with work and neighborhood competitions and at one time had a very long name that related to the an evil entity being in your mouth. Some people to offense to that so we streamlined the name, but usually after they eat it they get the gist. It has some kick, but also great flavor that fans of chili seem to like."
Ingredients
| Ingredient | Quantity |
|---|---|
| Lean ground beef 85/15 | 2 lbs, 1 lb, 2 medium, 1 medium, chopped, 8 cloves, crushed, 2 14.5 oz cans, 1 15 oz can, 20 slices, chopped, 1/4 cup, 1 teaspoon, 1 teaspoon, 1 1/2 tablespoon, 1 teaspoon, 2 teaspoons, 1 15 oz can, drained and rinsed, 1 15 oz can, drained and rinsed, 1, 4 cups +/- |
| Ground pork | |
| Onions, chopped | |
| Red bell pepper | |
| garlic | |
| Chopped tomatoes | |
| Tomato sauce | |
| Pickled jalapeno | |
| Chili Powder | |
| Ground cayenne pepper | |
| Ground chipotle pepper | |
| Salt | |
| Black pepper | |
| Ground cumin | |
| Kidney Beans | |
| Black beans | |
| Bay Leaf | |
| Water |
Directions
- Brown ground beef and pork with next three ingredients (onion, red bell pepper, garlic) in a dutch oven. Do not drain.
- Add the remaining ingredients, stirring to combine. Simmer, covered, a minimum of 3 hours stirring ocassionally.
Serve in bowls. Garnish with your favorite toppings, such as the cheese of your choice, guacamole, fresh jalapeno, fresh cilantro, avocado creama, or onions. Enjoy