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NSCC Northside Carnivore Chili

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“ESC cook off February 21, 2014.”
READY IN:
3hrs 15mins
SERVES:
35-40
YIELD:
2 3/4 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook/Brown coat meats with 2 T. of spice mix of chili powder, cayenne powder, paprika & basil (above ingredients). Set aside while preparing vegetables.
  2. Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
  3. Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, and jalapenos.
  4. Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice "Heat". If you want less spice "Heat", remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust to taste with chili powder and/or salt. Simmer 10 more minutes.
  5. Last 15 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.

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