Buffetbandits Bon Appetit
Code Red Chili
- 2 large yello onions, diced
- 6 jalapeno peppers, finely diced
- 7 habenero peppers, finely diced
- 2 (15 ounce) cans red kidney beans
- 1 (15 ounce) can black beans
- 1 (12 ounce) can chipotle chiles in adobo (finely minced and include all of the adobo as well)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can beef broth
- 1 lb bacon (chopped into strips and par pan fried)
- 1 lb hot italian sausage (taken out of casing and made into bite size pieces and par cooked)
- 2 lbs beef chuck (cut into bite size pieces and par cooked)
- 1 lb ground beef, par cooked
- 1 tablespoon hot paprika
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper
- 1/3 cup chili powder
- 1 head garlic, finely minced
- 2 teaspoons oregano (mexican if available), crushed
- 1 (16 ounce) bottle mole
Directions:
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1
Par cook and/or sear the meats.
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2
In a 6-Qt. Crock Pot layer as follows: onions, garlic, jalapenos, habaneros, kidney beans, black beans, chipotle peppers, crushed tomatoes, ground beef, chopped bacon, hot Italian sausage & beef chuck.
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3
In a blender, combine the beef broth with the mole sauce and pour the mixture over top.
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4
Mix together all the spices and set aside.
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5
Cook everything but the spices in the Crock Pot at low setting for 8 hours.
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6
Five hours into cooking add the spices and cover with juices from the mixture.
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7
When done cooking, carefully mix together in the Crock Pot, or transfer contents to a 7.5-qt stock pot and mix everything together.
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8
Serve and enjoy.
From the belly of the Bandit , Bon Appetit