Ingredients
- This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.
- 1 lb Chorizo, removed from casing
- 1 lb Hot Italian Sausage, removed from casing
- 1 lb Chuck, cut into bite-size pieces
- 2 lb Hickory-smoked bacon
- 10 Habenero peppers
- 5 Scotch Bonnet peppers
- 10 Jalepeno peppers
- 4 Poblano peppers
- 4 Banana peppers
- 4 Anaheim peppers
- 2 cans chipotle peppers in adobo sauce
- 2 large onions
- 10 cloves of garlic
- 2 bottles Negro Mordelo
- 2 cups Quervo 1800
- 2 cups Wild Turkey
- 2 large cans tomato paste
- 1 large can tomato sauce
- 2 cans Rotelle Extra Hot diced tomatoes
- 2 cans kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can navy/great northern bean
- 1 can garbanzo
- 1 bar dark bakers' chocolate
- 1/4 cup chili powder
- 1/4 cup cumin
- 1/4 cup basil
- 1/4 cup oregano
- Salt and pepper to taste
Directions
Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.
Taste adjust salt and pepper if neccessary.
After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
I serve plain or over rice, with chocolate treats to ease the heat.
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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By mjeanx4
on September 02, 2012
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too many ingredients and very spicy. The best chili recipe is the 30 Minute Chili that has fewer ingredients
By Swetman
on February 02, 2012
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This is a very spicy chili. I have made it several times. Be careful with the chills and don't use the seeds and veins if you want the majority of chili heads to eat it. I have used various dark beers and the flavor comes out just fine. be careful with the peppers I have used the stated amounts and have had different heat results every time from unbearably hot to perfectly hot.
By dungaree
Los Angeles, CA
on February 28, 2011
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I made this for a potluck dinner party where all of the food had to be prepared with chocolate. I cut WAY back on the peppers (using 2 habaneros, 6 jalapenos, 3 anahiem, and only one can of chipotle peppers and it was still SUPER spicy! For the meat, I used the bacon and italian sausage, but subbed ground turkey for the rest. Instead of the Negro Modelo, I used the Kona Brewing Co's Pipeline Porter because I thought the coffee flavor would add a nice depth. I also added about 4 tbsp of cocoa powder to kick up the rich, chocolate undertone of the chili. I omitted the other alcohol just because I didn't want the chili to bee too thin. Instead of cooking the chili on the stovetop, I browned the meats and then just threw everything in the crock pot on low for the whole afternoon. The chili was a hit, but I am pretty sure that if I had used the amount of peppers the recipe calls for, that nobody would have touched it, so I can only give it three stars.
Read all 15 reviews