I made this recipe last night for our church chili cook off and was given many compliments. That said, I did make a few small changes to tweak it to my personal taste and preference. The meat consisted of cubed stew meat (chuck), a tube of mild pork sausage, sweet italian sausage and beef chorizo all browned and grease drained when finished. Separately in another pan, I added four diced bacon slices and as it began to cook and render the fat I added the onion and celery and half a stick of butter. Once the onion was carmelized I dropped in diced jalapeno chile and green bell pepper to soften them a bit. Instead of fresh red bell pepper I used a fire roasted variety from a jar. Once cooked al dente, I added them to the meat and included the remaining ingredients. Instead of diced tomatoes I used fire roasted from a can and instead of the chili powder I used a cocoa chili powder and substituted smoked paprika in place of regular. I also added an additional can of kidney beans and four small cans of diced green chile as well as a full beer instead of half. Hot sauce was substituted with Sriracha with the addition of 3 TB of course ground mustard. it was a bit hot so I added a small can of diced pineapple chunks to mellow the heat. The result was the best chili I have ever eaten if I do say so myself!
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I made this recipe last night for our church chili cook off and was given many compliments. ...