Hellfire chili

Around here Halloween is a big deal. I always make chili for Halloween, it's so easy and holds really well to eat at anytime during the holiday without much preparation.

 My Son and I collaborated on our first attempt at making the hottest chili we could. It was darn good, it could have even been hotter for both of us next time we will add more habeneros.

Hellfire chili

2 pounds ground beef
1 diced red pepper
1 diced bell pepper
1 diced onion
10 crushed garlic cloves
20 jalapenos diced with seeds (from our garden)
3 devil peppers diced with seeds (from our garden)
3 habaneros diced with seeds
half a can of chipotle chilies with adobo
2 beef large bullion cubes
2 tablespoons hot new mexican chili powder
2 teaspoons cayenne pepper
1 teaspoon of cumin powder
1 teaspoon crushed dried pepper flakes
1 teaspoon granulated garlic
1/2 dried oregano
salt and black pepper to taste
1 28 oz can diced tomatoes
1 8 oz can tomato paste
1 8 oz can tomato sauce

Saute ground beef gently till no longer raw, add the rest of the ingredients except diced tomato, paste, and sauce, cook on low about 2o minutes then add in the diced tomato, paste, and sauce simmer for a couple of hours or longer. If you want it thicker simmer with the top off. Adjust the seasonings if needed. We had it topped with grated cheese, sour cream, and avocado.

More time to enjoy the holiday!