I have spent many years to get this chili to this point. It is one of my all-time favorite dishes. The heat in this chili is all up to you. Depending how many and what kinds of peppers you choose to use will determine the heat and flavor of this chili. I hope you give this dish a try and I hope you will enjoy it as much my family does.
4 lbs. Chuck
1 link Dried Spicy Chorizo sausage
2 28 oz. cans of tomato pure
32 oz. beef stock
1 tsp. (or to taste) cayenne powder
2 ½ tbsp. (or to taste) chili powder
1/8th tsp. cinnamon powder
½ tbsp. powdered ginger
2 tsp. mustard powder
¼ cup bourbon
3 tbsp. paprika
1 tbsp. cumin
1/3 cup packed brown sugar
½ cup apple cider vinegar
Salt to taste
½ bottle Worcestershire sauce
4 – 6 cloves grated garlic
2 16 oz. cans dark red kidney beans
1 16 oz. can black beans
1 16 oz. can pinto beans
2 large sweet onions minced finely
5 tbsp. olive oil
1 scorpion pepper (seeded)
1 habanero pepper
1 cayenne pepper (roasted over an open flame) and diced
6 chili peppers (roasted over an open flame) and minced
Two large red bell peppers roasted and seeded and diced
In a large pot add beef stock and tomato puree. Add cumin, paprika, cinnamon, brown sugar, chili powder, cayenne powder, dry mustard, salt, pepper, Worcestershire sauce, bourbon, garlic, and apple cider vinegar. Put over low heat and stir occasionally.
Char the bell peppers, cayenne pepper, and the chili peppers over an open flame. Once cool remove as much of the skin as possible, and mince the peppers.
In a pan over medium low heat add 2 tbs. of olive oil, the roasted peppers and onions. Stir until onions are translucent.
Take 2 cups of sauce from the pot, the scorpion pepper and habanero pepper, combine in a blender and liquefy until there is no trace of the peppers, place this mixture back into your sauce pot and stir to combine.
Once the onions have turned translucent, add them to the sauce pot.
Add 2 tbs. of olive oil over medium high heat into the same pan used to sweat the onions and peppers. Add in the sliced chorizo and cook until the seasoning is rendered from the chorizo. Place the chorizo and its rendered oil into the sauce pan.
Cut beef into 1 inch cubes and add 1 tbsp. of olive oil to the same pan in which you cooked the onions and chorizo. Brown the beef on two sides and add to the sauce pot. Once all the beef is cooked and in the pot turn the flame over the pan to high and deglaze the pan with approximately one cup of water. Add this to the sauce.
Cook the beef in the sauce for approximately 2 hours or until the beef is tender. Once the beef is tender, open, strain, and thoroughly rinse the beans. Add the rinsed beans to the pot and cook over low heat for an additional 15 minutes.
Serve and enjoy!