This Ain't Your Mama's Chili

By courtneyepowell

Ingredients

• 2 pounds ground chuck
• 2 pounds hot sausage
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon Hot Shot pepper blend (or substitute 1 1/2 teaspoons red pepper and 1 1/2 teaspoons black pepper)
• 2 large cans (46 ounces each) tomato juice
• 2 cans (14.5 ounces each) diced tomatoes with hot chiles
• 2 tablespoons ground chili powder
• 1 teaspoon salt
• 1 teaspoon chopped garlic
• 1 1/2 tablespoons cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/4 cup masa
• 2 to 3 habanero peppers
• 1 small diced onion

Preparation

Step 1

Brown meat. Add garlic salt, garlic powder, crushed red pepper and Hot Shot pepper. Drain and set aside.

In a large pot, combine tomato juice and tomatoes with chiles. Add chili powder, salt, garlic, cumin, cayenne, paprika and masa. Purée habaneros and add to pot along with diced onion.

Add meat mixture and simmer on medium heat for at least 30 minutes.