Kerrian’s Notebook, p. 25 “Is the Superbowl chili ready yet?”
My sister sent this recipe from Texas and she says it is hot enough to blow the doors off the horse barn. Definitely hot enough to make my eyes water and my nose run, but just the right combination of heat and flavors for the Superbowl crowd. She got second place in a chili cook-off with one can of beans, but we added the second because of the east coast taste buds.
She buys the dried habanero spices in Texas, where five-alarm chili is the norm, so be very careful with this one. Because of the dried spices, it gets hotter the second day and you’ll need the fire department on the third. It smells great when it’s simmering, so we cook it the night before or the day of the big game. Make ahead at your own risk.
- 3 pounds ground sirloin
- ½ teaspoon sea salt
- 4 heaping teaspoons minced garlic
- 2- 15 oz cans stewed or diced tomatoes with onions, celery and green peppers
- 2 cans pureed Goya black beans
- ½ cup sausage, chopped and thoroughly browned
- 3 more teaspoons sea salt
- 4 teaspoons chili powder (hot Mexican style)
- 4 teaspoons onion powder
- ¼ cup brown sugar
- ½ teaspoon dried habanero seasoning (optional)
- Get out your chili/spaghetti pot. Sprinkle ½ teaspoon sea salt evenly in bottom of pot. Turn on medium heat. Add ground sirloin a little at a time and brown evenly, stirring to break up clumps. Drain off the fat.
- Add the garlic and tomatoes and stir. Puree the black beans, add to the pot and stir.
- Cook sausage in a separate pan, drain and add to the chili pot and let simmer for 15 minutes on low. Stir.
- Add the rest of the salt, the chili powder, the onion powder and the brown sugar, stir and let simmer for about an hour. Add the habanero seasoning and stir. Let simmer for another 30 minutes.
- Serve with your favorite toppings.
- Make sure sour cream is available to cut the heat and enjoy!