Hellraising Hot Sauce Award-Winning Chili
This chili recipe was passed down from Mama Susan more than 25 years ago. It’s been tinkered with over the years, but the essential ingredients remain the same. You can easily make it vegetarian-friendly by removing the meat and adding more beans or vegetables.
In a large sauté pan, or wok, combine:
4 medium bell peppers, de-seeded and diced
4 medium yellow onions, diced
4 jalapeno peppers, de-seeded and diced (you can substitute any other pepper here)
10 peeled garlic cloves (about one bulb)
Season with salt and pepper, and sauté until vegetables are soft. Set aside.
In a different sauté pan, combine:
One pound ground beef and one pound Italian sausage. Brown meat and set aside.
In a large stock pot, add the vegetables and meat to the following:
Start with one 46 oz. can of tomato juice – add more tomato juice for thinner chili.
4 cans red kidney beans (drain first)
4 cans chili beans (drain first)
4 cans fire-roasted diced tomatoes
1 can or bottle of beer (preferably dark, but light works fine)
1/2 bottle (about 1/3 cup) Hellraising “Triple Inferno” Hot Sauce
1/2 cup brown sugar
1/3 cup honey
1/3 cup unsweetened baking cocoa
2 tablespoons cumin
2 tablespoons chili powder
Bring chili to a boil, then simmer over low heat for 4-5 hours. Stir and season occasionally with additional salt, pepper, cumin and chili powder to taste.
Toppings
Top with onions, scallions, cheese, sour cream or avocado. Enjoy!
Cousin Kellie’s Overnight Egg Bake
1 lb. ground sausage
8 eggs
1 cup half & half or whole milk
3 tbsp. butter
2-3 cups Pepperidge Farm sage & onion croutons
8 ounces shredded cheese, Colby Jack or Cheddar
Salt and pepper to taste
Green Fever hot sauce, approximately 2 tbsp.
Directions
Brown 1 lb. ground sausage. Grease 9×13 pan with butter. Line bottom of pan with croutons (just enough to cover the bottom of the pan). Whip eggs and half & half, add salt and pepper. Pour egg mixture over the croutons. Drizzle Green Fever hot sauce over the egg mixture. Add ground sausage, spread evenly over the egg mixture. Add shredded cheese on top of the ground sausage. Cover with foil. Refrigerate overnight. Take out of refrigerator at least 20 minutes prior to baking. Place 9×13 pan on a cookie sheet and add water to the cookie sheet. Bake covered at 350 degrees for 1 hour 15 minutes. Let cool and enjoy!
