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Red Lion Spicy Foods Logo Pork And Liquor Chili

 

3 lb. beef, chuck or top round, cut into 1/4 inch pieces (freezing for an hour makes cutting easier)
2 lb. ground beef
1 lb. pork, diced
1 lb. Cajun sausage, removed from casing and diced
1 large Vidalia onion, chopped fine
1 large Poblano chile pepper, chopped fine (can substitute green or red sweet pepper)
4 stalks celery, chopped fine
4 cloves garlic, minced
2 14.5 oz. cans beef broth
2 14.5 oz. cans chicken broth
1 14 oz. can diced tomatoes
2 14 oz. cans crushed tomatoes
1 8 oz. can El Pato tomato sauce
1 16 oz. jar Red Lion Spicy Foods 20 Pepper Extra Hot Salsa
2 shots gold tequila
10 tbs. Red Lion Spicy Foods Zany Chili Mix, divided
1 32 oz. can Goya brand black beans, rinsed and drained
1 32 oz. can Goya brand white beans, rinsed and drained
1 32 oz. can Goya brand pink beans, rinsed and drained

 

Brown ground beef over medium-high heat, drain and set aside. Add onions, peppers, celery and garlic.
Cook until soft, about 6 minutes. Stir in diced meat a little at a time with 2 tbs. of chili powder.
When diced meat is browned, add reserved ground beef, liquids, tomato products and 4 tbs. chili powder.
Bring to a boil, then lower heat to simmer and cook for 2 hours, stirring occasionally.
Add beans and remaining 4 tbs. of chili powder. Simmer for an additional 30 minutes.
Serve with flour tortillas, sour cream and shredded cheddar cheese.

 

Makes about 24 servings.

 

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