Big John’s Chili Diablo ๐ถ๏ธ
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10
Description:
Big John’s Chili Diablo is a fiery concoction born out of passion and a disregard for measuring spoons. This recipe, painstakingly transcribed from a culinary maverick, delivers a Southwestern U.S. flair with a kick that’ll make your taste buds dance a spicy tango. Packed with meaty goodness and a symphony of spices, it’s perfect for those weeknight cravings when you crave something hearty and bold. With just a bit over 4 hours from start to finish, this chili is a testament to the fact that great flavor waits for no one.
Ingredients:
- 2 onions
- 1 cup frozen corn kernels
- 1 smoked sausage
- 1/2 cup bacon
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 2 cans kidney beans
- 1 can stewed tomatoes
- 1 beef bouillon cube
- 1 tbsp Worcestershire sauce
- 3 red bell peppers
- 1 tbsp habanero sauce
- 1/2 cup butter
- 2 tsp thyme
Instructions:
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Prepare the Meat: In a large high-sided electric skillet or a large stew pot, combine the beef and sausage. Brown them over medium-high heat until the sausage is just crispy on the outside and the beef is nicely browned, not grey.
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Add Onions: When the meat is almost finished cooking, add the onions. Continue cooking until the onions are tender.
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Prepare Spice Mix: In a small bowl, combine all the dry ingredients and spices. Set aside for later use.
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Combine Tomatoes and Beans: Add the stewed tomatoes and kidney beans to the skillet. Mix well and bring to a slow boil.
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Add Spice Mix: Once the tomato-bean mixture is boiling, add the prepared spice mix. Stir well, ensuring the spices are evenly distributed.
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Incorporate Remaining Ingredients: Add the bacon, corn, red peppers, Worcestershire sauce, habanero sauce, butter, and thyme to the chili. Mix everything together until well combined.
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Simmer: Reduce the heat to low and let the chili simmer. Cover the skillet or pot and allow it to cook for 2 hours, stirring occasionally to prevent sticking.
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Check Consistency: The finished chili should be thick and hearty, with the flavors melded together in a harmonious blend of spice and meaty goodness.
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Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, or sliced green onions. Enjoy with crusty bread or cornbread for a satisfying meal that’s sure to warm you up from the inside out.
Nutrition Information (per serving):
- Calories: 266.1
- Fat: 6.7g
- Saturated Fat: 3g
- Cholesterol: 59.3mg
- Sodium: 663.5mg
- Carbohydrates: 28.2g
- Fiber: 5.8g
- Sugar: 9.9g
- Protein: 25.6g
Notes:
- Feel free to adjust the level of spiciness by adding more or less habanero sauce to suit your taste preferences.
- This chili is even better when made ahead of time, as the flavors have a chance to deepen and meld together. Simply reheat it gently on the stovetop when ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Just be sure to let it cool completely before transferring to the fridge or freezer.
