Ingredients
- 2 15.5 oz cans stewed tomatoes
- 4 Oz Philadelphia cream cheese
- 1 15.5 oz can dark red kidney beans
- 1 15.5 oz can pork n beans
- 1 15.5 oz baked beans
- 2 medium onions
- 1 large green bell pepper
- 2 tbsp dark brown sugar
- 1/2 cup jalapeño peppers
- 5 tbsp Louisiana hot sauce
- 1 tbsp unsweetened cocoa
- 4 tbsp Jack Daniels Tennessee Whiskey
- 2 tbsp black pepper
- 3 tbsp olive oil
- 2 cups water with 2 chicken broth cubes
- I can tomato paste
- 4 tbsp chili powder
- 2 lbs ground beef
- 2 cups shredded cheddar cheese (optional)
- 1 16 oz bag to tortilla chips (optional)
Preparation
Step 1
Chop up 2 medium onions and 1 large green pepper and set aside.
In 10 inch skillet, brown 2 lbs of ground beef, drain excess fat in a strainer and place in crock pot.
Pour 3 tbsp olive oil in skillet and saute 2 chopped onions and 1 chopped green pepper on medium heat for 5 minutes. Add sauteed onions and bell pepper to ground beef.
Place crock pot on medium heat for 4 hours.
Stir in stewed tomatoes, pork n beans, dark red kidney beans, baked beans, black pepper, chili powder, cocoa, dark brown sugar, jalapeño peppers, Louisiana hot sauce, Jack Daniels and water with chicken broth cubes.
Place cream cheese in microwave for 30 seconds then pour into chili.
Stir until completely mixed.
Optional. Serve with sprinkled cheddar cheese on top with side of tortilla chips.