CHILI W/BEANS

Chili w/Beans image

I have brought this for pot lucks. I have entered several small chili cookoffs and have taken 2nd and 3rd place in two of them. A lot of people say it's not chili if you use beans. These are my spicy hot chili beans.

Provided by Richard wells @lefty7040

Number Of Ingredients 15

Ingredients

1lb pound(s) pork butt
1lb pound(s) ground chuck
1 large onion diced
1 large green pepper diced
1 large jalapano pepper w/seeds sliced cross wise
4 can(s) diced tomatoes
1 15oz jar(s) marinara sauce
1/8 cup(s) chili powder
1 tablespoon(s) cumin
1 teaspoon(s) garlic-minced
1/2 teaspoon(s) cayenne pepper
2 teaspoon(s) tomato paste
3 tablespoon(s) peanut butter
2 can(s) beans
CHILI W/ BEANS - 6QT DUTCH OVEN

Steps:

Brown pork cut into 1" pcs, remove and set aside
Throw onion, green pepper, and jalapeno (sliced crosswise) w/seeds into the pot. Cook until onions begin to turn transparent.
Spread the trio (o,GP, j) to make a space in the center of the pot and toss in the ground meat, breaking it up and stirring till cooked.
Add the tomato paste and stir, combining the trio and the ground meat.
Add one can of diced tomatoes at a time, stiring between each. 2 of the canned tomatoes are Hunts diced, 1 is San Marzano style, and the other is a 10 oz can of Rotel diced tomatoes and green chilies. Any comb or all the same is acceptable. And 1 jar of marinara sauce. Stir between cans.
This is when I add all the spices. Feel free to use more or less of each if you prefer. I know the chili powder seems like a lot, but it's not that hot. It's just adds good flavor. Stir well.
Add the beans. I use one can of light red kidney beans and one can of pinto beans, of which I rinse neither of them. I like the whole can and the liquid that is in the can. You can use dark red kidney beans as well. I'm not real fond of them. Stir well again.
As the pot starts to bubble, I add the peanut butter. It gives a hint of flavor that's not recognizable but tasty nevertheless. You can use more the reduce the heat flavor or less if you like it hot. You don't even have to use any if you prefer,
Once it starts to bubble, turn off the heat, stir well, and put it into a 260 deg oven for 1 1/2 hrs. If you prefer your chili thicker, remove the lid and cook for another 15-30 minutes, depending on your thickness preference.