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Hellfire Chili

    1/2 pound bacon
    1 pound ground round
    1 pound ground pork
    1 green bell pepper, diced
    1 yellow onion, diced
    6 jalapeno peppers, seeded and chopped
    6 habanero peppers, seeded and chopped
    8 Anaheim peppers, seeded and diced
    2 cloves garlic, minced
    1 1/2 tablespoons ground cumin
    1 tablespoon crushed red pepper flakes
    3 tablespoons chili powder
    2 tablespoons beef bouillon granules
    1 (28 ounce) can crushed tomatoes
    2 (16 ounce) cans whole peeled tomatoes, drained
    2 (16 ounce) cans chili beans, drained
    1 (12 fluid ounce) can beer
    3 ounces tomato paste
    2 cups water

  Place bacon in a large soup pot. Cook over medium high heat until
 evenly brown. Drain excess grease, leaving enough to coat bottom of
 pot. Remove bacon, drain on paper towels and chop.

  Brown beef and pork in pot over medium high heat. When meat is
 browned, stir in the bell pepper, onion, jalapeno peppers, habanero
 peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili
 powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato
 paste, and water.

  Reduce heat to low and simmer for 45 to 60 minutes, stirring
 occasionally. Add beans and bacon and continue simmering for another
 30 minutes.