NEW MEXICO CHILE WITH GHOST PEPPER ENJOY DAN:

               NEW MEXICO CHILE WITH GHOST PEPPER MY WAY by CHEF DAN:

Serves 12     (Ghost pepper is up to 417 times hotter the jalapeno pepper.)

INGREDIENTS:

4 tablespoons olive oil

4 cups beef broth

1/2-pound ground beef

1/2-pounc ground sausage

3 pounds beef tip roast, cut into cubes

2 onions, chopped

6 garlic cloves, smashed

1 cup bacon bits

2 tablespoons ghost chilies season mix

1 tablespoon EACH cumin, dry mustard, and turmeric

2 teaspoons EACH dried oregano, jalapeno powder, and paprika

3 tablespoon chili powder

2 canned chipotles, in adobo sauce, sliced

1 (15.2 Oz) can corn

1 (15.5 Oz) cans EACH black bean, pinto, garbanzo, red, and navy beans

2 (10.5 Oz) cans ROT*EL tomatoes with green chilies

2 tablespoons unsweetened cocoa powder

1/4-cup unsweetened chocolate chips

2 tablespoons instant expresso coffee

DIRECTIONS:

1.    In a skillet over medium-high heat brown beef and sausage until browned.

2.    Transfer to a prepared crock-pot.

3.    Add 2 tablespoons olive oil and brown cubed meat in batches until browned and the transfer to the crock pot.

4.    Add 2 tablespoon oil and when sizzling add onion and sauté 4 minutes.

5.    Add garlic and sauté 1 minute.

6.    Add to the crock pot.

7.    Add bacon bits and remaining ingredients to the crock pot.

8.    Stir to combine.

9.    Cook on low for 5 hours

10. Garnish with Mexican sour cream, scallions, and cilantro.

GHOST CHILI SEASONING MIX: 

1 tablespoon chili powder, 1 teaspoon cumin, 1/2-tespoons onion powder, 1/4-teaspoon EACH garlic powder, smoked paprika, ghost pepper powder, and salt.

Mix together to combine.

ENJOY DAN:                                       SING SONGS AND EAT CHILI!!