Doom Chili by Alan

Ingredients

  • 2 fatalli pepper pods (diced finely, seeds and all) 4 prig
  • 4 prig ke nu (also known as Thai or Bird’s eye chilies) (diced finely, seeds and all)
  • 4 bell peppers (assorted colors, seeded and pitched, rough chopped)
  • 5 anaheim peppers (rough chopped)
  • 3-8 assorted hot peppers (wax, habanero, scotch bonnet, jalapeno, etc to taste)
  • 4 tablespoons smoked paprika
  • 4 teaspoons smoked hot chili powder
  • 1 bulb of garlic diced
  • 3 onions diced
  • 4 shallots diced.
  • 5 tablespoons dutch cocoa
  • 4 teaspoons oregano
  • 1/2 teaspoon coriander
  • 28 oz tomato sauce
  • 56 oz diced tomatoes
  • 8 oz dark red kidney beans
  • 8 oz light red kidney beans
  • 8 oz cannellini (white kidney beans)
  • 8 oz pinto beans
  • 8 oz frijoles negros
  • 8 oz navy beans
  • 8 oz garbanzo beans (chickpeas)
  • 3 lbs of ground meat (I like to mix differing types, 1 lb each)
  • 1 lbs of small stew cubes
  • pinch of salt and pepper
  • 3-6 cups water
  • Topping:
  • 16 oz sour cream
  • 1 chopped fresh onion
  • Bunch of green spring Onions chopped
  • 16 oz mixed Mexican cheese or extra sharp cheddar
  • Salt and pepper to taste

If using dried beans, use three to four times as much water as beans and soak for at least 24 hours, being sure to rinse thoroughly and drain. Add to a large stew pot. Canned beans work equally well in this application. If using the canned beans do not drain simply add liquid and all to the stew pot. Brown the ground meat and mix with salt pepper and dried chili, add to the mixture of beans and set aside. Brown the stew cubes in some vegetable oil on low heat and likewise add to beans and set aside. Combine the remaining vegetables and peppers in a small bowl or chop them together in a food processor to avoid handling the volatile liquids. Pour these into the bean mixture and stir thoroughly. Add tomato sauce and remaining dry spices. Stir thoroughly. Add enough water to bring the liquid level about 2-3 inches above the dry ingredients. Cover and cook on very low heat for 8-12 hours stirring occasionally and adding extra water to maintain liquid.

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