Blaze of Glory
An easy to make, delicious, colorful, spicy recipe that uses many different but common ingredients.
An easy to make, delicious, colorful, spicy recipe that uses many different but common ingredients.
- green onion
- 2 tbsp vegetable oil
- 1 lb ground meat
- 1 lb sausage
- 2 large onions
- 4 cloves garlic
- 4 bell peppers
- 2 jalepeno peppers
- 1 habenero pepper
- 1 anaheim pepper
- 1 poblano pepper
- 1 serrano pepper
- 0.25 cup beer
- 1 15-oz can black beans
- 1 15-oz can kidney beans
- 1 15-oz can corn
- 1 can diced tomatoes and chilies
- 1 can diced tomatoes and chilies
- 2 15-oz cans pizza sauce
- 2 10.75-oz can condensed tomato soup
- 4 tbsp worchestershire sauce
- 4 tbsp chile powder
- 2 tbsp ground cumin
- 1 tbsp used coffee grounds
- red pepper
- crushed red pepper
- dave's insanity hot sauce
- shredded sharp chedder cheese
- Carbohydrate 46.8261770944221 g
- Cholesterol 55.4866666666667 mg
- Fat 27.3166938584403 g
- Fiber 10.684725055476 g
- Protein 23.623606195714 g
- Saturated Fat 7.35370815553553 g
- Serving Size 1 1 Serving (451g)
- Sodium 961.467632098503 mg
- Sugar 36.141452038946 g
- Trans Fat 2.52700701712075 g
- Calories 513 calories
Step-by-step
- Heat oil in 8 qt pot on med high.
- Add meat and sausage stirring while it cooks.
- Add onion and peppers stirring while it cooks.
- Once the meat/sausage is almost done, add garlic stirring while cooks.
- Once the garlic is done add beer.
- Lower heat to med.
- Add remaining ingredients and heat until it reaches desired temp (because the meat has been cooked , the dish is TECHNICALLY ready to eat as soon as all the ingredients are mixed).
Pot capacity presents an immediate physical boundary when combining pound-quantities of meat, beans, and distinct pepper varieties; deploy an 8-quart or larger vessel to prevent overcrowding during the initial browning phase. Rendering ground meat and sausage together at medium-high heat builds a fond on the bottom of the pot, which dissolves when beer is added, releasing burnt sugars and umami compounds into the base. Capsaicin from the habanero and serrano peppers is fat-soluble, binding to the lipids from the sausage and vegetable oil, distributing heat evenly throughout the volume rather than creating isolated pockets of burn.
The Science of Second-Day Chili
Resting overnight in a refrigerator allows starches in the kidney and black beans to retrograde, firming their textures while moisture redistributes across cellular walls. Acidity from the tomatoes and pizza sauce slowly breaks down tough muscle fibers in the meats, softening the overall texture during a 12-hour holding period at 38°F.
- Separated oil pools on the surface indicate inadequate initial reduction; skim excess grease with a cold metal spoon before reheating.
- Thin consistency requires an uncovered simmer for 25 minutes to evaporate excess liquid from canned soups and beer.
- Excessive heat can be mitigated by stirring in dairy fats like shredded sharp cheddar cheese, which binds free capsaicin molecules and coats tongue receptors.
