Quintrado’s Chili
A wickedly kick-ass concoction by Kerry Alan Denney aka The Reality Bender
A wickedly kick-ass concoction by Kerry Alan Denney aka The Reality Bender
Ingredients:
3 lbs. ground beef or round
2 lbs. Hot pork sausage
3 large onions, chopped (Vidalia is best, but yellow is fine)
3 medium green peppers, chopped
4 cans (14.5 oz. each = 58 oz. total) diced tomatoes (thoroughly drained!)
3 cups tomato sauce
3 bay leaves
1.5 cans beer (18 oz. total)
3 TBLSP McCormick’s Hot Mexican Chili Powder
3 teaspoons sugar (even, not heaping)
3 teaspoons Worcestershire sauce
2 TBLSP Lousiana’s Original Hot Sauce (other hot sauce CAN be substituted, but LOHS is the best cooking hot sauce!)
Four cans (14 to 15 oz. each = 56 to 60 oz. total) Mexican Hot Chili Beans (thoroughly drained!)
Two cans (14 to 15 oz. each = 28 to 30 oz. total) dark red kidney beans (thoroughly drained!)
4 heaping TBLSP bacon bits
1 to 1.5 cups ketchup
Cooking:
Brown beef and sausage & drain thoroughly. Season with Nature’s Seasoning while browning. NOTE: I’ve discovered from experience that thoroughly draining the grease from meats and the liquid from all beans helps eliminate heartburn and bloated feeling!
Add all remaining ingredients except chili beans, kidney beans, & bacon bits.
Cover & simmer 3 to 4 hours (until onions turn clear), stirring often.
Add beans (only after thoroughly draining) & bacon bits, continue simmering 45 min. to 1 hour, stirring regularly.
Invite friends over for a chili party, make them addicted to your chili with just one taste, and offer to sell recipe for extraordinarily outrageous sum. I get 50% of all sales. A check or PayPal will be just fine.
(yields approximately 5 quarts – freeze partial and have some more later!)
3 lbs. ground beef or round
2 lbs. Hot pork sausage
3 large onions, chopped (Vidalia is best, but yellow is fine)
3 medium green peppers, chopped
4 cans (14.5 oz. each = 58 oz. total) diced tomatoes (thoroughly drained!)
3 cups tomato sauce
3 bay leaves
1.5 cans beer (18 oz. total)
3 TBLSP McCormick’s Hot Mexican Chili Powder
3 teaspoons sugar (even, not heaping)
3 teaspoons Worcestershire sauce
2 TBLSP Lousiana’s Original Hot Sauce (other hot sauce CAN be substituted, but LOHS is the best cooking hot sauce!)
Four cans (14 to 15 oz. each = 56 to 60 oz. total) Mexican Hot Chili Beans (thoroughly drained!)
Two cans (14 to 15 oz. each = 28 to 30 oz. total) dark red kidney beans (thoroughly drained!)
4 heaping TBLSP bacon bits
1 to 1.5 cups ketchup
Cooking:
Brown beef and sausage & drain thoroughly. Season with Nature’s Seasoning while browning. NOTE: I’ve discovered from experience that thoroughly draining the grease from meats and the liquid from all beans helps eliminate heartburn and bloated feeling!
Add all remaining ingredients except chili beans, kidney beans, & bacon bits.
Cover & simmer 3 to 4 hours (until onions turn clear), stirring often.
Add beans (only after thoroughly draining) & bacon bits, continue simmering 45 min. to 1 hour, stirring regularly.
Invite friends over for a chili party, make them addicted to your chili with just one taste, and offer to sell recipe for extraordinarily outrageous sum. I get 50% of all sales. A check or PayPal will be just fine.
(yields approximately 5 quarts – freeze partial and have some more later!)
