Sweet N Spicy Chili
Chili. Can substitute the beans with other kinds. I am going to try it with cream cheese instead of sour cream
Chili. Can substitute the beans with other kinds. I am going to try it with cream cheese instead of sour cream
- 1 medium yellow onion diced
- 1 can black beans
- 3 cloves garlic chopped
- 3 tablespoons oil
- 1 jalapeno pepper
- 1/2 tablespoons salt
- 3 1/2 pounds ground beef not frozen
- 1 medium vidalia onion diced
- 1 medium red onion diced
- 1 habenero pepper
- 2 red chili peppers
- 3 10 0z cans crushed tomatoes
- 1 can dark red kidney beans drained
- 1 can re-fried beans
- 2 cups frozen corn
- 1/2 bottle/can beer
- 1 tablespoon cayenne pepper ground
- 1 tablespoon cajun seasoning
- 1/2 cup sweet baby rays bbq
- 8 oz sour cream maybe substitute with cream cheese
- 1 1/2 cups mexican cheese shredded
- Carbohydrate 17.7072581343573 g
- Cholesterol 130.1643856696 mg
- Fat 36.1313830588905 g
- Fiber 3.73950334068309 g
- Protein 37.903420012236 g
- Saturated Fat 14.5457831405845 g
- Serving Size 1 1 Serving (297g)
- Sodium 260.35903858407 mg
- Sugar 13.9677547936743 g
- Trans Fat 4.47437207027981 g
- Calories 547 calories
Step-by-step
- Dice onions and mince the garlic cloves, place in extra large skillet, sprinkle with the salt, and saute in oil on low until translucent. Do Not brown
- Add the ground beef and cook on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks. While beef is browning, finely dice the peppers into very small pieces.
- Once cooked drain as much grease and any liquid as possible.
- Return to low heat and add the diced peppers. Continue stirring.
- While beef & peppers are simmering on low heat, put all cans of beans, and beer into a large pot on high heat.
- When contents of pot reach a simmer, add the cayenne and cajun seasoning, and barbecue sauce and boil for 2 minutes, stirring often.
- Lower heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for about an one hour, stirring often and keeping an eye that it doesn't burn or stick. Add the sour cream, and cheese, Stir thoroughly and simmer for 5 minutes, watching and stiring, so it doesn't stick or burn.
- Serve with corn bread and enjoy!
Managing Heat and Sequencing the Pot
Draining the rendered fat from the beef before combining it with the vegetable base prevents the surface of the chili from becoming greasy. The capsaicin in the habanero, jalapeño, and red chili peppers is fat-soluble, meaning the initial saute in oil helps distribute heat evenly throughout the mixture rather than leaving fiery pockets. When the canned beans, beer, and seasonings reach a boil on high heat, maintain constant stirring for two minutes to cook off the raw alcohol flavor of the beer before reducing the temperature.
The Dairy Phase
Stirring sour cream and shredded Mexican cheese directly into the pot during the final five minutes of simmering thickens the base through protein coagulation and emulsion. Watch the bottom of the pot closely during this stage, as dairy solids scorch easily over direct heat. If substituting cream cheese, cut the block into smaller cubes first to ensure even melting without lumps.
