- 6
Ingredients
- 4 C. medium onions, chopped
- 1 large green pepper, chopped
- 2 lbs. ground beef
- 3 tbsp. olive oil
- 1 28 oz. can of stewed tomatoes
- 1 6 oz. can of tomato paste
- 1 15.5 oz. can of chili beans
- 1 14.5 oz. can of chicken broth
- 3 tbsp. of chili powder
- 1/2 C. sliced jalapeno peppers
- 2 tbsp. dark brown sugar
- 1 tbsp. unsweetened cocoa
- 1 tbsp. black pepper
- 3 tbsp. “original” Louisiana hot sauce
- 2 C. shredded cheddar cheese
- 2 tbsp. Jack Daniel’s Tennessee Whiskey
- 4 oz. Philadelphia cream cheese
- 1 16-oz. bag of tortilla chips
Preparation
Step 1
Chop up 4 medium onions and 1 large green pepper and set aside.
In 10 degree skillet, brown 2 lbs. of ground beef, drain excess fat in a strainer, and place beef in a 6-quart pot.
Pour 3 tbsp. olive oil into skillet and sauté 2 C. of chopped onion and entire chopped green pepper for 6 minutes over medium heat.
Add sautéed onions and green pepper to ground beef.
Over medium heat, stir in stewed tomatoes, tomato paste, chili beans, chicken broth, chili powder, jalapeno peppers, dark brown sugar, cocoa, black pepper and Louisiana Hot Sauce.
Cook for 16 minutes.
Add Philadelphia cream cheese and Jack Daniel's and stir until cream cheese is melted completely.
Reduce heat to simmer and cook for 2 hours, stirring every 15 minutes.
Ladle chili into serving bowl and top with shredded cheddar cheese and raw chopped onions.
Add tortilla chips on edge of bowl.
Variation: Add 1 lb. sausage, lime juice, fresh cilantro, 1 can red/white beans