Afterburner Chili Recipes

BELLY BURNER CHILI

Belly Burner Chili image

Spicy sausage is browned, then cooked in a slow cooker with olives, tomato sauce and beans in this easy chili flavored with soy sauce.

Provided by CHEFTAZ

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds ground spicy pork sausage
2 cups chopped onion
3 (15 ounce) cans tomato sauce
¾ cup water
½ cup chopped black olives
½ cup chopped green olives
½ teaspoon ground black pepper
1 tablespoon soy sauce
2 teaspoons chili powder
1 (15 ounce) can kidney beans

Steps:

In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.

Nutrition Facts : Calories 835.8 calories, Carbohydrate 23.6 g, Cholesterol 115.8 mg, Fat 71.6 g, Fiber 6.7 g, Protein 25.8 g, SaturatedFat 25 g, Sodium 2527.9 mg, Sugar 8.3 g

AFTERBURNER CHILI

Afterburner Chili image

I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.

Provided by Chef Mad Doc

Categories Beans

Time 2h15m

Yield 10-12 oz. bowls, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb hot Italian sausage
1 1/2 lbs ground beef (70/30 or 80/20)
6 -8 cups tomato juice (more if you like your chili thinner) or 6 -8 cups v 8 vegetable juice (more if you like your chili thinner)
2 ounces ground cayenne pepper
1 teaspoon white pepper
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt (to taste)
4 -6 ounces chili powder
2 ounces Tabasco sauce (Original recipe, the whole 2 oz. bottle)
12 ounces jalapenos, sliced with juice (in jar, not drained)
2 (30 ounce) cans hot chili beans (not drained)
1 (8 ounce) can sliced mushrooms, drained (or to taste)
1 -2 large white onion, coarsely chopped (according to your taste)
3 -5 garlic cloves (smashed, but kept whole, to taste)
1 large bay leaf
1/8-1/4 teaspoon dave's insanity hot sauce (to taste, this is the Afterburner part)
1/2 teaspoon dave's temporary insanity hot sauce (for the meek and mild)

Steps:

Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
Now add the browned meats and stir to mix well.
Add mushrooms, onions, smashed garlic and bay leaf then stir.
*WARNING!* DO NOT use both types of Dave's Insanity sauce!
Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
Enjoy!

RON'S AFTERBURNER MEXICAN HOT SAUCE

Ron's Afterburner Mexican Hot Sauce image

Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.

Provided by Chef Ronald R.

Categories Low Protein

Time 35m

Yield 3 -8 oz. bottles

Number Of Ingredients 11

Ingredients

2 cups dried red chili peppers or 12 habaneros, sliced in half with seeds
1 diced carrot, if using habanero recipe
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons white vinegar
2 cups water
2 (8 ounce) cans tomato sauce

Steps:

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

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