"From the beautiful union of three meats and three chiles comes a chili that will never let you down - thank the heavens and feel the heat! This is best served with sour cream, cheese, cornbread, and something to cool your mouth off (beer)." — honeybear
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1 (12 ounce) package
smoked sausages, cut into bite-sized pieces
1 (6 ounce) can
1 (14 ounce) can
1 (28 ounce) can
1 (15 ounce) can
mild chili beans, with sauce
2 (15 ounce) cans
pinto beans, drained
Anaheim (New Mexico) chile peppers, seeded and minced
jalapeno peppers, seeded and minced
serrano peppers, seeded and minced
chipotle chile powder
salt and pepper to taste
This is a hearty, satisfying meat lovers chili, that makes a batch big enough for the family. Given the amount of meat called for, I found the amount of liquid to be added in the recipe to be insufficient. To remedy that, I added a 28 oz. can of enchilada sauce. (Another 28 oz. can of diced tomatoes would also work) The only other changes made were to add the spices while the onions were sauteeing, rather than after the liquid was added, to allow their flavors to bloom a little, and to add about 2 oz. of chopped bittersweet chocolate, which increased the depth of flavor in the base, and which paired well with the overall flavor profile. A mini food processor made quick work of the chile mincing. A nice recipe.
While I haven't made this,I have had it served to me (now I know where the recipe came from),and it was the worst chili I've ever had.Any true chili lover will tell you that bacon and smoked sausage do NOT belong in chili,not to mention all that sugar.Anyone expecting something that tastes like chili should steer clear of this silliness.
I'm an advid chili lover and maker. your recipe starts out fabulous but the sugar and beans cut it for me. My husband ask me what I did to my recipe and the kids are a beans and rice not beans and chili.
After taking the beans out and decreasing the sugar to tablespoons, the adjustments had my family liking chili once more. Thanks for the recipe . Will use it again with my adjustments.
I also thought there was a lack of liquid. And I had a hard time getting past the sweetness from the brown sugar. I cooked dried pintos rather than using canned beans. I didn't feel the can of chili beans added anything of special interest. I also used some chocolate. And I felt the chili was better after adding double the cumin and also some New Mexico chili powder. After getting past the sweetness and making my adjustments the chili was good. I really did like the combination of fresh chilies. It made a huge pot which is good for leftovers. I definitely will make it again with my adjustments. It is a good starting point.
this chili was good, thanks
We have this chili all the time, but with some changes. I've never had chili without beans personally, and bacon makes everything better. I use dried beans (about 1 1/2 cups of dried beans equals the right amount when soaked, and I'll mix up pinto, kidney, white, black, etc.) and omit the sugar completely. I add about a tablespoon of cocoa powder.
We make two batches at a time, one in each crockpot (though we brown the meat and onions/garlic on the stove top), and one will have less chili peppers than the other, in order to accomodate varying tastes. We freeze any extra and it freezes and reheats very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Holy Trinity Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 366
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