The Spicy Cowgirl Recipes

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SEXY, SPICY CHILI FOR THE GOURMET COWGIRL - WSTRN NORTH CAROLINA



Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina image

I came up with this Chili after trying to match the ingredients in recipe #328352 - an OUTSTANDING recipe! It is so delicious, I figured I would share my version for those who do not have the products for Liza's FABULOUS chili recipe. The different peppers add a number of levels of heat to the chili and the different flavors are discernible. I do believe this is the best chili I have ever put in my mouth! If you do not like spicy foods, keep searching. This chili is spicy, but certainly not over the top torture! I found it paired well with Amstel Light, Corona and Negra Modello!

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 2h20m

Yield 1 Cowgirl Batch, 18-20 serving(s)

Number Of Ingredients 24

2 lbs ground beef or 2 (12 ounce) bags veggie crumbles
1/2-1 teaspoon cumin
2 large sweet yellow onions, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 orange bell pepper, coarsely chopped
1/2 green bell pepper, coarsely chopped
2 teaspoons olive oil
2 tablespoons garlic, minced
3 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (petite, diced Furmano's)
1 (4 1/2 ounce) can diced green chilies (chopped, Old El Paso)
ground black pepper, to taste
1 (19 1/2 ounce) can charro beans (found in authentic Mexican grocery section, pinto beans, La Sierra)
1 (19 3/4 ounce) can pinto beans (Whole Pinto Bean, La Costena)
1 (27 ounce) can pinto beans in chili sauce (Bush's Best Chili Beans~ Pinto beans in chili sauce)
1 serrano pepper, cut into small pieces (I used a jarred pepper)
2 fresh New Mexico green chilies, diced
Mrs Dash southwest chipotle seasoning mix
3 -4 tablespoons chili powder
1 teaspoon crushed red pepper flakes
cayenne pepper
sour cream (optional)
1/4 green onion, chopped (optional)
1 -2 tablespoon shredded cheddar cheese (optional) or 1 -2 tablespoon shredded Mexican blend cheese (optional)

Steps:

  • Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
  • In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
  • Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.) Season with pepper.
  • Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles).
  • Add hot peppers and seasonings.
  • Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.
  • Serve with your favorite cornbread.

Nutrition Facts : Calories 175.5, Fat 8.6, SaturatedFat 3.1, Cholesterol 34.3, Sodium 131.4, Carbohydrate 12.2, Fiber 3.8, Sugar 1.8, Protein 12.8

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