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National Chili Week: A Winning Recipe

We’re in the midst of National Chili Week and if you thought we were gonna let you coast through without hooking you up with a chili recipe, well, that’s just crazy.</br></br><em>Of course</em> we have a chili recipe, and the cool thing is that adjusting the intensity is as easy as picking your preferred peppers.</br></br><strong>7-Pepper Chili Surprise Ingredients</strong></br></br>We’ll separate the ingredients into two categories: 1) peppers and 2) everything else.</br></br><em>Peppers (in order of intensity)</em></br></br>1 habanero pepper, minced (wear latex gloves – no that’s not a joke)</br>2 serrano peppers, sliced</br>2 yellow wax peppers, sliced</br>2 jalapeno peppers, sliced</br>1 anaheim pepper, sliced</br>1/2 green bell pepper, sliced</br>1/2 red bell pepper, sliced</br></br><em>Everything Else</em></br></br>4 pounds ground beef</br>1/2 large sweet onion, chopped</br>16 ounces kidney beans, drained</br>16 ounces black beans, drained</br>58 ounces tomato sauce</br>28 ounces whole, peeled tomatoes</br>4 cloves garlic, chopped</br>3 tablespoons chili powder</br>2 tablespoons cumin</br>2 tablespoons coriander</br>Salt &amp; pepper to taste</br></br><strong>The Method</strong></br></br>First, cook your beef in a skillet over medium heat for about five minutes until meat is browned, stirring continuously. Drain fat, add garlic, cumin, coriander, salt and black pepper after browning, cook a couple minutes more and then transfer meat to a large <a href="http://www.atgstores.com/cooking/cooking-dining/small-appliances/convection-ovens-cookers/">crockpot</a>.</br></br>To this, add your peppers and everything else, sprinkling in the chili powder last and leaving it to rest on the top.</br></br>(NOTE: This is where you can vary intensity. The milder your preference, the fewer peppers you need from the top of the list. If you’re looking for a mild or medium chili, scratch the habanero altogether. If you want it milder yet, reduce the “double peppers” down to one apiece.)</br></br>Check and stir after three hours on <strong>low heat</strong>. Cook for up to five more hours, stirring every hour. Check the veggie firmness and onion translucence at every hour. Your chili is done when the peppers are soft and the onion is transparent.</br></br>Consider serving your chili with any of these add-ons: sour cream (or mascarpone, if you’re fancy), shredded cheddar cheese, crackers and/or freshly chopped onion.</br></br>Happy National Chili Week, and we hope you enjoy this chili recipe and send us any suggestions you may have!
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