However, there are a couple guys in Pepper’s life and both of them know how to heat things up. Dan the Brain Man might take time away from his research to cook up a batch of chili, and he’s fond enough of Pepper to name a recipe after her. Then there’s Quinn, the hunky homicide detective. He’d make this chili extra hot!
Ingredients:
- 2 lbs. ground beef
- 1 lb. crumbled fresh chorizo sausage
- 4 oz. olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 orange, yellow, or purple pepper
- 1 jalapeno pepper
- 1 poblano pepper
- 1 large onion, diced
- 10 cloves of garlic, diced
- 1 28oz. can of whole tomatoes with juices
- 1 28oz. can of chunky tomatoes with juices
- Salt
- Freshly ground black pepper
- 6 oz. Worcestershire sauce
- 1 packet of mild/hot chili seasonings
- Shredded cheddar cheese (optional garnish)
- Sour cream (optional garnish)
Preparation:
Slice and dice onion and garlic. Pour olive oil into large skillet and heat for a minute on medium. Add diced onion and garlic and saute for a few minutes, until translucent. Add ground beef and sausage and cook until nearly browned. Drain excess grease and transfer meat mixture to large stockpot.Core and chop the 5 peppers (wear gloves for the poblano and jalapeño peppers) and add the pepper to the meat mixture. Add both cans of tomato with juices and stir well. Salt lightly and pepper generously. Add Worcestershire sauce.
Cook mixture on a low heat until pot starts to bubble. Reduce heat and cover. Simmer for an hour or two, stirring every 20 minutes or so. Add chili mix and stir well. Continue cooking on low for 30 minutes.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
