Recipe courtesy of Paul Bliss, Jr.
Ignorance Is Bliss Chili
Ingredients
1 pound London broil, trimmed and diced
1 pound center cut pork loin, trimmed and diced
3 slices of bacon, coarsely chopped
4 ounces ground Sicilian sausage or hot sausage
2 cups coarsely chopped onion
2 cups finely chopped onion
2 cups coarsely chopped green or red pepper
5 tablespoons chopped garlic
1 small jar medium-hot chilies
3 (6 oz.) cans of tomato paste
1 (28 oz.) can crushed tomatoes
1 medium can of pinto beans
1 cup bar-b-que sauce
1 teaspoon hot sauce
Juice of 1 lime
1 tablespoon of molasses
1/4 cup butter
2 tablespoons peanut oil-divided
3 cups water
Dry spices:
1/4 teaspoon powdered cloves
1/2 teaspoon pepper
1 teaspoon sage
1 teaspoon basil
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon cinnamon
1 tablespoon cilantro
4 tablespoons chili powder
Directions
- Add 1 tablespoon peanut oil to a five quart pot over medium-high heat. Add the butter and the coarsely chopped onion and cook until carmelized.
- Once carmelized, add the beef, pork, bacon and sausage, stirring occasionally until browned. Add the lime juice, stir, and reduce the heat to medium. Add the garlic and 2 cans of tomato paste, stir, and let simmer for 20 minutes.
- Increase the heat to medium-high, stir in remaining peanut oil, finely chopped onion, red or green peppers, chilies, tomato paste, crushed tomatos, bar-b-que sauce, all dry spices, and 3 cups of water. Stir, cover, and let cook for twenty minutes.
- Reduce heat to medium-low, stir and cook for forty minutes stirring often.
- Increase heat to medium, stir in pinto beans, hot sauce, and molasses, cover and cook for thirty minutes.
- Serve with choices of sour cream, cheddar cheese, chopped onion or fresh horseradish. ENJOY!!