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:

  1. 1
    Par cook and/or sear the meats.
  2. 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.
  3. 3
    In a blender, combine the beef broth with the mole sauce and pour the mixture over top.
  4. 4
    Mix together all the spices and set aside.
  5. 5
    Cook everything but the spices in the Crock Pot at low setting for 8 hours.
  6. 6
    Five hours into cooking add the spices and cover with juices from the mixture.
  7. 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.
  8. 8
    Serve and enjoy.

 

 

From the belly of the Bandit , Bon Appetit

 

© 2020 Ballinger Fire Department