Guest Author - Cavelle Natasha Layes
This chilli is for all of you who love the spicy things in life, I guarantee that it will cause you to break a sweat!
1 lbs Hamburg
1 large chopped onion
1 red pepper cut into chunks
4 minced garlic cloves
1 tablespoon margarine
2 1/2 tablespoons chilli flakes
2 1/2 tablespoons chilli powder
2 tablespoons cayenne pepper
1 1/2 tablespoons garlic powder
1 dash of celery salt
2 teaspoons ground pepper
680 ml can of tomato sauce
1/2 796 ml can diced tomatoes
156 ml can of tomato paste
4 1/2 tablespoons franks red hot (other hot sauce can be substituted but this is my favourite choice)
1/2 cup bell peppers (I just use pickled bell peppers which come pre seeded and sliced)
1 dried chilli pepper
341 ml can pork and beans
341 ml can red kidney beans
1 cup or 341 ml can corn kernels
8 slices bacon
1/2 cup sour cream
3 green onions chopped small
1 cup shredded cheddar cheese
In pan melt margarine over and saute onions, celery, red pepper and garlic over medium heat. Once onions become translucent add in hamburg and begin to brown. While your meat is browning add in 1 tablespoon chilli flakes, 1 tablespoon chilli powder, 1/2 tablespoon cayenne pepper, 1/2 tablespoon garlic powder, a dash of celery salt and 1 teaspoon of ground pepper. (you add some of these spices twice in this recipe, once to flavour and spice the meat and again to do the same for the sauce, this is an important detail which adds heat to your chilli)
When meat has fully browned add tomato sauce, tomato paste, franks red hot, bell peppers, dried chilli pepper, beans, and corn. Simmer with lid on over medium heat for one hour.
Add 1 1/2 tablespoons chilli flakes, 1 1/2 tablespoon cayenne pepper, and 1 1/2 tablespoons garlic powder to sauce. Stir well replace lid and continue to simmer over medium heat for 20 minutes. Remove lid, and give the chilli a stir, if you think the sauce still needs some added heat now is the time to add more spice if not continue to cook chilli on low heat for 15 more minutes with the lid off.
In frying pan cook bacon until it becomes crispy. Remove from pan and place in paper towel to absorbed grease. Break into small pieces and add to chilli.
In small dish mix together sour cream and 2 tablespoons franks red hot.
Garnish with chopped green onions and serve with garlic bread, and a small dish of sour cream mixture and shredded cheddar cheese.
**Another tasty addition idea for this dish is to add sliced up hotdogs like in the picture below**
This may be the spiciest chilli you ever ate, make sure to warn your guest's before they chow down!