AFTERBURNER CHILI
I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.
Provided by Chef Mad Doc
Categories Beans
Time 2h15m
Yield 10-12 oz. bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
- WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
- While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
- Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
- Now add the browned meats and stir to mix well.
- Add mushrooms, onions, smashed garlic and bay leaf then stir.
- *WARNING!* DO NOT use both types of Dave's Insanity sauce!
- Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
- Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
- After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
- The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
- Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
- Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
- Enjoy!
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MALIK HUMAYUN
[email protected]This is my go-to chili recipe! It's always a hit with my friends and family. I love the smoky flavor from the chipotle peppers. Thanks for sharing!
Kika’s Books
[email protected]Meh. This chili was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
m.s mughal
[email protected]This chili is delicious! I love the combination of spices and the beef is so tender. It's the perfect comfort food for a cold day.
Abdallah Mohammed
[email protected]I made this chili for my family and they loved it! It was the perfect meal for a cold winter night. The beef was tender and the sauce was flavorful. I'll definitely be making this again.
Owen Porter
[email protected]This chili was a disappointment. It was bland and lacked flavor. I followed the recipe exactly, but it just didn't come together. I wouldn't recommend it.
Reagan Holland
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a bit of extra cumin and chili powder to give it a little more kick. Thanks for sharing!
Hanah Stella
[email protected]This chili is AMAZING! It's got the perfect amount of heat, and the flavor is out of this world. I've made it several times now, and it's always a hit. I highly recommend it!