1 lb hot pork sausage
2 lb tri-tip steak chunks
2 7oz cans Chipotle peppers in Adobo Sauce
2 cups onion
shit-ton o’ garlic, like 8-10 cloves
1 green bell pepper
1T basalmic vinegar
1T ground cumin
1t cayenne pepper
1t basil
1/2 t oregano
1.5T honey
3 heaping tablespoons of chili powder
1/2 cup Worcestershire
1 8oz can tomato paste
1 15oz can diced tomatoes
1 16oz can Bush chilli beans
1 15oz can black beans
1 cup dried pinto beans
1 10oz can fire-roasted Ro-Tel
1 cup napalm
Take 2 cups flour + 2T salt and 2t ground pepper and coat the beef. Sear in pan.
Put the dried pinto beans on the bottom of the slow cooker, and put the beef on top of it.
Put Chipotlet peppers, onions, garlic, and green bell pepper into a food processor and chop to a rough paste.
Throw that in on top of the beef. Toss everything else on top.
Make pentagram with napalm around slow cooker. Set slow cooker for 10 hours on low.
Light pentagram and pray to Satan for a bountiful harvest.
After 10 hours, stir everything up.
Serve to willing victims.
Chili Recipe by Pete Ashdown – winner this year!
2020 Chili cook off