Dr. Corey Rothrock enjoys a bowl of chili at our annual Orthopedic Institute chili feed. Carol S. was the first place winner in our red chili category. Here is the recipe for her Burn the Village Down chili. “Burn the Village Down” Chili By: Carol S. 2 pounds ground beef 2 pounds hot ground Italian sausage 3 to 4 cans (14 ½ ounces each) diced tomatoes (add 4th can as needed for additional juice) 2 cans (16 ounces each) dark kidney beans, rinsed and drained 1 cup chopped onion 1 large green pepper, chopped 1 can (6 ounces) tomato paste 8 jalapeno peppers, with seeds, finely chopped 2 tablespoons chili powder 2 tablespoons white vinegar 1 tablespoon bold spicy brown mustard 1 tablespoon dried oregano 1 tablespoon garlic powder 1 ½ teaspoons ground cumin 1 ½ teaspoons sriracha sauce 1 teaspoon salt 1 teaspoon paprika Directions: In a Dutch oven cook beef and sausage over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring frequently. Enjoy!
Posted on: Fri, 24 Oct 2014 20:00:00 +0000
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