Gates of Hell Chili
Ingredients
- 2 cans chili beans
- 1 can Ro-tel diced tomatoes and green chiles
- 1 can crushed tomatoes
- 1 small can tomato paste
- 2 packets Chili-O chili seasoning
- 2 diced serrano chiles
- 1 ancho chile, diced
- 2 chiles arboles, ground
- 2 pounds coarsely ground beef
- 1 sharp white onion
- 3 cloves garlic
- juice of half a lime
- 1/2 tsp orange zest
- 1 bottle beer (dos equis works well)
- 1/2 tsp cocoa
- 1 tsp chili powder
- ground habanero (optional, only for masochists)
- Garnish:
- Chopped green onion
- Chopped black olive
- shredded cheddar, monterey jack
- Sour cream
Instructions
Dice onion and chop two of the garlic cloves finely. Brown with ground beef in the bottom of a large pot. When meat is brown, add chili seasoning, spices, chopped chiles, water, beans, and beer. Simmer awhile. Slice the remaining garlic clove and add. Add the tomatoes. Finally, add the grated orange zest and cocoa. These are the secret ingredients. When you're asked for the recipe, and you will be, never tell those. People will wonder why their chili is never quite as good as yours. Maybe add a little more water, or some more beer. Stir it. Simmer it on medium to low heat, depending on how quickly you want to eat. You can alter the amount and variety of chiles to your taste, as well as the amount of garlic. This is even better the second day. You can serve it in bowls as a stew, or you can crush up Fritoes in the bottom of a baking dish, pour the chili over, sprinkle cheese on top, and bake at 350 degrees for about 20 minutes for Frito pie. Serve with chopped olives, green onion, shredded cheese, and a little sour cream to kill the burn.
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