NiblickAdMan’s 7-Alarm “Mad Dog” Killer Chili

I love to cook! One of my favorite sayings is that “I love to cook…for people who love to eat!” Well among my friends, that is not an issue. I have never posted a recipe until today, when a friend asked for my chili recipe and it occurred to me that I could use my blog. Then if any others want it–or any other that I may post in the future, I can just post a link. Various versions of this recipe have seen their way to chili cookoffs in the past…try it and enjoy!

NiblickAdMan’s 7-Alarm “Mad Dog” Killer Chili

Ingredients (You WILL need a large stock pot for all of this!!) Serves 10, with plenty of leftovers

  • 4 lbs ground or cubed sirloin
  • 1-30 oz can pinto beans
  • 1-15 oz can kidney beans 1-15 oz can black beans (NOT black bean soup!)
  • 1-30 oz can finely diced tomatoes
  • 1-30 oz can tomato sauce
  • 1-15 oz can tomato sauce (if you like your chili “soupy-er,” use a second 30 oz can)
  • 1-15 oz bottle chili sauce
  • 3 large onions, finely diced
  • 2 green peppers, finely diced
  • 1 red pepper, finely diced
  • OPTIONAL: 1 yellow pepper, finely diced
  • 4 cloves garlic, finely diced
  • 5 big shakes, liquid smoke
  • 3 tbsp, crushed red pepper
  • 1 tbsp smoked habanero powder (if you can find it…”Chile Today, Hot Tamale” is the brand I use)
  • 4 bay leaves
  • ½ cup tequila
  • 6 oz dark chocolate
  • 4 tbsp olive oil
  • OPTIONAL: ¼ cup sugar (if you like “Cincinnati Style”)

Chili seasoning (instead of store-bought packaged stuff) Stir in a bowl the following ingredients:

  •  1 tbsp  paprika
  • 2 ½  teaspoons salt
  • 1 tsp  onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cayenne pepper
  • 1 tsp pepper
  • ½ tsp dried thyme
  • ½ tsp dried oregano

OPTIONAL: 2 tbsp flour (as a thickening agent)

Note: You may want to double the seasoning for the large amount of chili we’re making in this recipe!

*     *     *     *     *     *

  1. Brown the meat, drain and set aside
  2. Sauté the diced onion, garlic and peppers in the olive oil. Add the meat back into the batch and stir well to blend everything
  3. Add the tomato sauce, chili sauce and all the beans; stir again to blend; bring to just below boiling point
  4. Add chili seasoning, crushed red pepper and bay leaves; stir and let simmer for an hour
  5. Add tequila and dark chocolate (you may also at this time, DRINK similar amounts of tequila, called “chef’s prerogative”); simmer for another three hours (lowest possible simmer temperature on your stove
  6. After 4 hours of total cooking time, turn off heat and let pot stand for 15 minutes.
  7. Serve in bowls with crackers, cheese to your liking, sour cream if you like it, and more finely diced onions. You can also use either cornbread, biscuits or rice on the side
  8. EAT!!
  9. Drink more tequila…beer is optional
  10. Take nap following the meal! See warning below

NOTE: I found a website that sells the smoked habanero powder…the original founders of “Chile Today – Hot Tamale” sold the business

WARNING: Over consumption of this stew could cause your toes to get painted the most hideous color of pink! The management assumes no responsibility for this!