Prep Time: 1 hour
Cook Time: 2 hours, 30 minutes
Yields: 6-8 servings
My friend named this chili because it burns going in, burns while in, and burns going out. 8^)
I make it every year for our Halloween party.
- 2 lbs. Ground Beef or Venison
- 3 qt. Canned (or Crushed or Stewed) tomatos
- 10 Tomatilloes
- 4 cans Dark Red Kidney Beans
- 10 oz. Button Mushrooms, Shredded
- 10 tbs. Chili Powder (I like more, but...)
- 8-10 oz. of Chopped onions
- 8 tbs. Basil
- 1 tbs. Chinse Mustard (condiment)
- 1 tbs. Minced garlic
- 6+ Sliced Jalapeño Peppers
- 1/2 bar Dark Chocolate
- 2 tbs. Black Pepper
- 1 tbs. oregano
- 3 Dashes of Pumpkin Spice, Ginger
Shred mushrooms, dice onions, and slice Jalapeños. Cut Tomotilloes into 8 sections.
Brown ground beef in skillet with onions, and 2 diced jalapeño peppers. While browning, cover the meat with pepper, 4 tbs. of chili powder and basil. Add dashes of other spices to taste (I use about 4 dashes each). Add Chinese Mustard and minced garlic. Break meat down to about the size of pea gravel or smaller while browning. When browned, add dark chocolate and stir in while melting. Do not allow chocolate to burn!
While the meat is browning, add tomatoes, kidney beans, shredded mushrooms, basil and 6 tbs. of chili powder to separate pot. Heat until a boil, then reduce heat.
When chocolate is melted, add browned meat to tomato mixture. Simmer for 2 hours (or longer). Stir often, so as not to scorch it on bottom of pot.