Butt Burnin' Chilli

Butt Burnin' Chilli Picture

1. Here's the picture of my basic ingredients less the bacon, because it's already in the pot. I had 2 cans of the tomato puree, but only ended up using 1.

2. Chop the bacon into 3/4" pieces or so and place in a large pot to cook at medium high heat (you want them to crisp up, not burn). Remove the bacon when it's crispy, and set on some paper towels.

3. Turn the heat to high, and add the meat. The high heat will help get red of the moisture, in order for it to brown. Break up the chinks with a spatula as the meat begins to brown.

4. Chop up the onions and peppers while the meat is cooking. I use a bowl to place all of my chopped veggies in until I'm ready to use them.

5. When the meat is a little brown, add all of the veggies, stir well, turn the heat down to medium, and put the lid on. Cooking the onions and peppers this way, will help to lose them in the finished product.

6. While this is cooking, place some water in a small pot and bring to a boil. Separate the dried peppers enough to get out the stems and seeds. Boil them for about 5 minutes, then let them sit another 10 minutes. Now you can chop them up. Save the liquid for later.

7. When the onions and peppers are REAL soft, add the beans (with there liquid). Then the tomato puree, and the bacon. Stir well then add one tablespoon of each of the spices. Bring to liquid to a boil, turn down the heat to simmer, and place the lid on leaving a crack so that the steam can be released. Don't worry about it looking too watery at this time, because it will thicken up as it cooks.

8. After 1 1/2 hours or there-a-bouts, add another tablespoon of each of the spices. And then again after another 1 1/2 hours or so. This is the time to taste for the heat of the spice. When I make this, I'll usually add 2 tablespoons of each to get the heat that I want.

9. After about 3 hours of cooking, it's done. Now, for the hardest part. Let it cool on the stove, and eat it the next day. The flavors will continue to blend and the chile will be at it's best after sitting overnight.

10. Now it's time to serve it. Grate the cheddar, and mozzarella, and mix them up well. Reheat the chile, place in individual serving bowls, cover the top with the cheese mixture and place under the broiler for about 5 minutes, or until the cheese is bubbly, and just starts to brown. If you don't have a broiler (like me), place the bowls in the oven at 350 degrees for 5-10 minutes, or, until the cheese melts. Or, you can nuke it to melt the cheese.

11. Serve with garlic bread, and plenty of beer, or milk for the less heat loving people out there.





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