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Haigler Creek Hot Chili

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"Hearty red chili that uses several meats."

Serves 12 | Prep Time 30 minutes | Cook Time 2-3 hours until the steak is super tender.

Why I Love This Recipe

This recipe is an award winner with our neighborhood cook off and we like is spicy!

Ingredients You'll Need

1 tablespoon olive oil
1 pound beef can be London broil all the way to Filet....whatever you prefer of have in the house.
1 pound Mexican chorizo.
1 pound 85/15 Grass fed beef, my preference as it has more flavor.
I large onion or 2 medium, diced onion(s)
8 cups of beans. This is equal to about 4 cans, drain and rinse the canned beans. I make my beans fresh in the pressure cooker. I use half kidney and half pinto but again you can use what you like.
1 cup chopped green chile, I use frozen "hot" from Bueno chile company.
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 10.5 oz can Rotel tomatoes
5 tablespoons chili powder
3 tablespoons ground cumin
2.5 tablespoons granulated sugar
4tablespoons tomato paste
2 tablespoon garlic powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4-1/2 teaspoon ground cayenne pepper* -optional
2 cups beef broth


Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Add the chorizo and the ground beef to the pot. Break it apart with a wooden spoon. Add the diced steak as well. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Add the green chile, chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Pairs Well With

Corn bread and a salad.

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