Prep Time:
30 Min (beans soak overnight prior to prep)

Cook Time:
1.5 Hrs

Ready In:
2 Hrs

 

Original Recipe Yield

30 Servings
 

 

Ingredients
4 pounds ground beef sirloin

​1 pound ground pork

1 pound spicy chorizo
2 12oz packs of pre-bagged dry 15-bean mix

​5 carrots, chopped

2 large white onions, chopped

2 large red onions, chopped

12 vine-ripened tomatoes, boiled, peeled, and mashed

6 stalks celery, chopped
25 fresh habenero peppers, chopped

20 fresh jalepeno peppers, chopped

1 cup paprika

1/2 cup garlic powder

1/2 cup ground cumin
1/2 cup salt

1/2 cup fine ground pepper

1/2 cup dried chili flakes

1 cup brown sugar

1 cup wildflower honey

Olive oil

Tortilla Chips

50/50 Chedder/Jack Cheese, finely shredded

Directions
1. Heat sautee pan with olive oil to medium high.  Lightly sautee carrots first, then add celery and onion to pan.  Continue cooking until light carmelization sets in.

2. In a large pot, bring tomatoes, jalepenos, and habeneros to a boil.  Peel tomatoes, then combine peeled tomatoes, jalepenos, habeneros, carmelized carrots, celery, and onion into a blender and slowly blend to create chili base.

3. In a separate large pot, add meats and salt, pepper, paprika, cumin, chili flakes and simmer while stirring until meat is mostly cooked.

4. Add chili base to the cooking meat and continue to simmer on medium, stirring occasionally.

5. after about 1/2 hour, add 2-3 cups water, bean mix, and stir in honey and brown sugar to taste.  Continue cooking on low for about 1/2 hour, or until flavors begin to combine nicely.
3. Taste, and adjust salt, pepper, and honey/brown sugar if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and pair with tortilla chips and shredded cheese.