Five Bean Five Alarm Chili
Makes:
12-14 bowls of chili
Total Time:
1 hr 30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chilis
what you need
- 1 lb. ground chorizo sausage
- 1 lb. boneless skinless chicken breast, cubed
- 1 can (15 1/2 oz.) black beans
- 1 can (15 1/2 oz.) kidney beans
- 1 can (15 1/2 oz.) pinto beans
- 1 can (15 1/2 oz.) cannellini beans
- 1 can (15 1/2 oz.) black eyed peas
- 2 cans (14 1/2 oz. each) diced tomato with green chilies
- 3 Tbsp. Mexican style chili powder
- 3 tsp. ground cumin
- 2 tsp. ground black pepper
- 1 tsp. ground red pepper
- 1/2 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. onion powder
- 2-3 bay leaves
- 1/2 tsp. crushed red pepper
- 3 cups vegetable stock
- 12 oz. dark beer
- 3 fresh Thai peppers, sliced
- 2 fresh jalapeno peppers sliced
- 1/2 cup hot banana pepper rings
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1 red onion, finely chopped
- 1 1/2 Tbsp. cayenne pepper sauce
- 4 cloves, garlic minced
- Sour cream
- Monterey jack cheese
make it
Combine chorizo and chicken in skillet and cook over medium-high heat until sausage is cooked through and chicken is no longer pink. Meanwhile prepare the peppers, onion, and garlic; drain and rinse the beans.
Drain chorizo and chicken mixture of excess grease and put into extra large cooking pot. Combine with beans, peas, tomatoes, spices, vegetable stock, beer, peppers, onion, hot sauce, and garlic. Stir until ingredients are well mixed.
Bring chili to boil stirring frequently. Once brought to a boil, reduce heat to medium and simmer 1 hour covered stirring occasionally. Serve in bowl with sour cream and shredded Monterey Jack cheese.
Notes
Compliment with torn off pieces of a fresh bakery loaf of bread on side if desired.
