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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Barbara
Servings: 14
6 jalapeño peppers
4 yellow chili peppers
2 ½ cups water, divided
2 teaspoons oregano leaves
1 1 ounce envelope ranch salad dressing mix
1 large onion, diced
½ teaspoon black pepper
2 pounds ground beef
1 pound ground pork
7 cloves garlic, crushed
3 tablespoons vinegar
½ cup chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons granulated sugar
2 8 ounce can tomato sauce, divided
1 15 ounce can stewed tomatoes
1 4 ounce can diced green chilies, drained
2 cups beef broth
salt, to taste
1 pound chorizo or spicy garlic sausage
27 ounces canned dark red kidney beans, drained
29 ounces canned pinto beans, drained
Remove stems and seeds from chili peppers. Roast on skewers over a grill until skins are lightly browned. Chop into small pieces. Set aside. Combine ½ cup water and oregano leaves and bring to a boil. Strain, reserving liquid and discarding oregano. Set aside. Mix ranch dressing mix, onions, black pepper, ground beef, and ground pork in skillet. Brown mixture, stirring to break up meat. Drain. In large pot, combine roasted peppers, oregano water, browned mixture, garlic, vinegar, chili powder, cumin, cayenne pepper, granulated sugar, half the tomato sauce, stewed tomatoes, canned green chilies, beef broth, 1 cup water, and salt. Cover and simmer 1 hour, stirring occasionally. While chili is simmering, brown chorizo in a skillet, stirring to break up meat. Drain. Add chorizo to chili pot.
After chili has simmered for 1 hour, add remaining tomato sauce, beans, and 1 cup of water. Simmer for 30 minutes.