There are a million ways to create a great chili. This one is not for the faint of heart. You may want to wear gloves when preparing this dish to avoid burning your skin or eyes later on. Don’t learn the hard way. Trust me on this.
What you will need:
- 3 Green Bell Peppers
- 2 Red Bell Peppers
- 1 Whole White Onion
- 6 Habanaro Peppers
- 6 Poblano Peppers
- 6 Jalapeño Peppers
- 1 TBSP Chili Powder
- 1/2 TBSP Cayenne Pepper
- Cracked Black Pepper
- Kosher Salt or Mediterranean Sea Salt
- 1 Fresh Whole Garlic Clove
- 3 46 oz bottles of Tomato Juice
- 2 16 oz Bag of Uncooked Red Kidney Beans
- Shredded cheese (Mexican style or cheddar)
- Sour Cream to dollop on top
- 2 LBS Ground Venison
- 1 Lb Hot Sausage
Chop all peppers into small pieces. With the Habanaros you may want to just half them and sauté later with the meat. Do the same with the Onion unless someone you’re cooking for doesn’t like them then you can puree it with some of the tomato juice. They’ll never know. Reserve a little for the side to sprinkle on top when you’re ready to eat.
In large cooking pot slice half the garlic cloves and heat over medium heat with 3 TBSP Olive Oil. Once the garlic is starting to sauté add in the venison and sausage. Cook over medium heat until almost brown. Slowly add in some of the Peppers and tomato juice to get the heat going. Generously salt and pepper meat while adding in the Cayenne Pepper and Chili Powder. Continue to add in the remaining Peppers, garlic and onion as well as spices and tomato juice until your pot is full. Add both packages of kidney beans and stir. Turn to medium-low and cook for 2 hours or until beans are cooked completely. Stir frequently.
Spice it up a bit tip: Top chili with Shredded cheese and remaining raw Onion. Add a scoop of sour cream to mix it up.
Merry Christmas & Happy New Year!