My recipe for Hotter than Hades Chili February 09, 2016 14:07

Hotter than Hades Chili

Chile Sauce:  can use your favorite dehydrated chiles

  • 5 California chiles (I used Ancho), dehydrated
  • 5 Guajillo chiles, dehydrated
  • 5 Pasilla chiles, dehydrated
  • 5 cloves garlic
  • 3 tablespoons Oregano, dehydrated (I used Hot & Spicy Oregano)

Chili Spices:

  • 1 cup oatmeal
  • ¼ cup ground cumin
  • ¼ cup paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon Hotter than Hades pepper powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes

Chili:

  • 2 pounds ground beef chuck
  • 2 pounds ground pork
  • 1 onion, chopped
  • 7 cloves diced garlic
  • 2 cups water
  • 2 12-ounce cans tomato paste
  • 2 cans unsalted Black beans, rinsed and drained
  • 2 11.5-ounce cans low sodium tomato juice

Tomatoes – 2 quarts canned tomatoes

Directions:

  1. Chile Sauce: cover dehydrated chiles with water in medium saucepan and soak for 2 hours. Add garlic and simmer till tender, about 30 minutes. Add oregano and blend in blender till pureed.
  2. Chili spices: combine oatmeal, cumin, paprika, salt, black pepper, cayenne pepper, red pepper flakes and Hotter than Hades pepper powder in bowl. Set aside.
  3. Chili: Mix together chuck, pork, onion and garlic in large pan.  Cook, stirring occasionally, till brown.  Drain off grease.
  4. Add chili spices and water to ground beef mixture and cook 20 minutes more. Then add tomatoes, chile sauce, tomato paste, black beans and tomato juice.  Simmer about 1 hour.