Just hot enough to make you say that good and not too hot where you can’t enjoy the flavors.
If you want more heat in your chili, then only remove half the seeds from the peppers. The fire is in the seed and ribs!!
Ingredients
2 cups tomato paste
4 cups red kidney beans (drained)
8 tbsp garlic powder
8 tbsp smoked paprika
2 tbsp mustard seeds
6 tbsp chili powder
2 sweet onions diced
2 tbsp ground cumin
¼ cup chopped parsley
2 tbsp dried oregano
6 canned chipotles chopped
2 tsp habanera seeded and chopped
6 jalapeƱos seeded and chopped
1 lb ground veal
1 lb ground beef
1 lb ground pork
2 boxes of your favorite cornbread mix
1 cup Jack Cheese
1 cup Grated Cheddar
3 cups Water
Olive oil
Equipment
Large Soup Pot
Large Bowl
9X12 baking dish
Preparation
Bake corn bread as per directions on box and set aside
Heat pot and oil
Sweat onions
Add all meat to bowl and season and mix well
Add meat to pot and brown
Add tomato paste to pot stir in
Add remaining ingredients stir in (reserve cheese)
Add water and reduce heat to simmer
Cover pot and cook for 40 min
For service
Slice piece of cornbread and lay in bottom of bowl
Spoon chili on top
The crumble cornbread over chili
Top with cheese
Enjoy