Best Second Place Chili

  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 8 cloves garlic, minced
  • 8 chopped red jalapeno peppers, 6 oz.
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound cubed BBQ beef brisket (smoked)
  • 1 pound Portuguese sausage, sliced and quartered
  • 2 (10 oz) can diced tomatoes
  • 1 (15 oz) cans tomato sauce
  • 1/4 cup water
  • In a large pot on medium heat, cook sliced Portuguese sausage to release the oil.
  • Add onions and garlic, and sauté in sausage oil until soft and translucent.
  • Add ground beef and ground pork. Cook until browned.
  • Add red jalapeno peppers, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne pepper.
  • Add BBQ beef brisket, diced tomatoes and tomato sauce.
  • Add water, if necessary, to cover ingredients.
  • Cover and bring to a boil, then reduce heat to low and simmer for one hour.
  • Remove pot cover and simmer for another hour, stirring occasionally, until chili has thickened.
  • Pro tip: Best reheated and served the next day.
  • Serves a lot.

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Hawaiian Electric

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