Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts

Saturday, September 30, 2017

Hot Damn Chili Gluten-Free

The best "Hot Damn Gluten-Free Chili" recipe on Earth. It's super easy to make and mouth watering delicious.


1 ½ - 2 lbs London Broil
1 Pkg. Black Peppercorn  marinade mix
½ cup ea. Habanero peppers and chopped onion
29 oz. can chopped tomato in juice
8 oz jar of Chinese Garlic Chili sauce
1 bottle of Mr & Mrs. T’s Bold and Spicy Bloody Mary mix
1 tube Wasabi (5-6 oz.)
1 can of Kidney beans: drained
Hot sauce, Onion powder, Garlic powder, chili powder and cumin to taste (There is no such thing as too much).


4-5 days in advance make the marinade - substituting hot sauce for the vinegar - and freeze the meat in the mix.

The night (or that morning) before cook off the meat, sauté the peppers and onion in olive oil till the onions are tender.  

Combine the meat, peppers and onions; add in the tomatoes and seasonings.  

Stir and add the Chili sauce and ¼ the Bloody Mary mix and the Wasabi.  

Stir till well blended.  

Simmer for at least 45 minutes, stirring occasionally, adding more Bloody Mary mix if the sauce gets too thick.

If doing this the night before remove from heat and cool, then refrigerate overnight 

An hour before serving warm up the chili adding more Mr. & Mrs. T’s if needed and the beans.  

Heat at least one hour over low heat stirring every five minutes. 

Wednesday, July 10, 2013

3 Alarm Chili

This 3 Alarm Chili recipe is quick, easy, spicy and SO GOOD!!!! There is no better way to simplify your family meal than with a hearty and tasty chili.


3lbs. ground beef
1 large yellow onion
4 garlic cloves crushed
1 large red pepper diced
1 8oz. can of diced tomatoes and green chilies
1 8oz. can of kidney beans
3 8oz. cans of pinto beans
1 8oz. can refried beans
1 16oz. can tomato sauce
½ tsp. crushed red pepper
4 Tbsp. chili powder
3 Tbsp. instant coffee
2 Tbsp. butter
Sea salt and black pepper


Without draining the juices off pour into the crock pot: diced tomatoes and green chilies, kidney beans, pinto beans, tomato sauce, and re-fried beans. Add instant coffee and stir until blended well. Cover and turn crock pot on to low heat.

In a large skillet melt butter and saute the large yellow onion, garlic cloves, and large red pepper until softened. Then pour into mixture into the crock pot.

Using the same large skillet, crumble ground beef into the skillet and add sea salt and black pepper to your liking. Brown the ground beef stirring often to break the meat up into smaller pieces. Once the meat is done add crushed red pepper and 2 Tbsp. chili powder stir and cook for 3 minutes. Then drain and pour the meat into the crock pot.

Add the rest of the chili powder to the crock pot and stir until blended well. Cover and turn crock pot on to low heat.

Tip: If the chili looks too thick add a can of beef broth to thin it.

Warning: The longer you cook the chili the spicier it will become!!!