HOT MAMA CHILI

Hot Mama Chili image

Provided by Didi Dalaba

Categories Chili

Time 1h45m

Number Of Ingredients 23

1 can(s) (15.5 oz) kidney beans - drained and rinsed
1 can(s) (15 oz) black beans - drained and rinsed
1 can(s) (28 oz) pinto beans - drained and rinsed
1 lb ground pork
1 lb ground beef
1 pkg chorizo sausage (8 oz) - diced
1 can(s) original rotel tomatoes with chilis
1 can(s) (14.5 oz) diced fire roasted tomatoes
1 can(s) (28 oz) diced tomatoes
1 can(s) (8 oz) tomato sauce
1 large onion diced
3 celery stalks - diced
1 large bell pepper diced (i used red for this recipe)
1 medium habanero pepper - roasted
2 Tbsp olive oil
1 1/2 Tbsp cumin
1 1/2 Tbsp chili powder
1 Tbsp garlic powder
2 Tbsp cilantro chopped
1 tsp salt
1 Tbsp chipotle hot sauce optional
pinch black pepper
2 - 3 c water (depending on broth preference)

Steps:

1. Start by roasting your habanero pepper making sure it's charred all over. You can do this in a hot oven, a griddle or open burner. Once roasted, place on a plate and cover with saran wrap for a few minutes. This will ensure easier peeling off of the skin but will retain the amazing roasted flavor!!
2. In a stockpot, add your olive oil and saute your ground pork. Brown till no longer pink, remove to plate and set aside. Add your ground beef, and saute as well. When meat is no longer pink, add your onions. Saute till onions are starting to soften. Add the pork back to the pot. Finally add your chopped chorizo sausage.
3. Add your beans that have been drained and rinsed.
4. Add your tomatoes (not drained, juices and all) and all your spices. Finally add your diced pepper and roasted habanero pepper.
5. Add your water and let simmer for 45-60 minutes on low till all flavors have married. *optional* - top with shredded cheese and sour cream if desired.