Sweet Hot And Lime Chili Recipes

AWARD-WINNING SWEET AND SPICY CHILI

Steps:

• In a medium skillet over medium heat, cook the bacon until crispy. Reserve the bacon grease for later.
• In a large Dutch oven, brown the beef and sausage over medium-high heat. Season with salt and pepper. Drain the grease and set the meat aside.
• In the same pot, drizzle about a tablespoon of the reserved bacon grease and sauté the diced peppers and onion. Season with salt, pepper, chili powder, cumin, and garlic powder and cook until translucent and tender, about 5-8 minutes.
• Add the beef and sausage back to the pot, then add the remaining ingredients: V-8, ketchup, tomatoes, kidney beans, brown sugar, lemon juice, worcestershire, vinegar, mustard, molasses, and sriracha. Mix well.
• Cover and simmer over low heat for about 2 hours, stirring occasionally to prevent sticking. Add the bacon in the last 30 minutes of cooking.
• Add chili powder, garlic powder, cumin, salt and pepper to taste.
• Serve with bread or crackers and top with sour cream, cheese, or any of your favorite toppings. Enjoy!

SWEET SPICY HOT CHILI

Steps:

• Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
• In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
• When about half of the beef is browned, add the diced yellow onions and minced garlic.
• While beef is browning, finely dice all 8 peppers into very small pieces.
• When beef is browned (no more pink), drain out as much grease as possible.
• Turn heat to low, and add the diced peppers. Continue stirring occasionally.
• While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
• When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
• Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
• After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
• Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.