Six Pack Pepper Chili Recipe

Name: Six Pack Pepper Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Onions, Diced; 2 bulbs Garlic, Minced; 2 whole Green Bell Peppers, Cored And Diced; 1 whole Yellow Bell Pepper, Cored And Diced; 2 pounds Hot Italian Pork Sausage; 2 pounds Ground Beef; 2 whole Eggs; 1 cup Bread Crumbs; 2 whole Green, Long Frying Peppers, Seeded And Diced; 6 whole Hot Finger Peppers, Seeded And Diced; 16 whole Dried Hot Chilies; 2 whole Jalapeno Peppers, Seeded And Diced; 10 whole Cherry Peppers; 2 Tablespoons Paprika; 2 Tablespoons Chili Powder; 3 cans Plum Tomatoes (28 Oz Cans); 2 cans Fire Roasted Tomatoes (14.5 Oz Cans); 1 can Diced Tomatoes And Green Chilies (10 Oz Can); 2 cans Red Kidney Beans (15 Oz. Can); 2 cans Black Beans (15 Oz Can); 10 ounces, fluid American Beer; 3 Tablespoons Fresh Chives, Chopped; 2 Tablespoons Fresh Rosemary, Chopped; Oil, For Frying; 1 Tablespoon Salt

Servings: persons

3 whole Large Onions, Diced
2 bulbs Garlic, Minced
2 whole Green Bell Peppers, Cored And Diced
1 whole Yellow Bell Pepper, Cored And Diced
2 pounds Hot Italian Pork Sausage
2 pounds Ground Beef
2 whole Eggs
1 cup Bread Crumbs
2 whole Green, Long Frying Peppers, Seeded And Diced
6 whole Hot Finger Peppers, Seeded And Diced
16 whole Dried Hot Chilies
2 whole Jalapeno Peppers, Seeded And Diced
10 whole Cherry Peppers
2 Tablespoons Paprika
2 Tablespoons Chili Powder
3 cans Plum Tomatoes (28 Oz Cans)
2 cans Fire Roasted Tomatoes (14.5 Oz Cans)
1 can Diced Tomatoes And Green Chilies (10 Oz Can)
2 cans Red Kidney Beans (15 Oz. Can)
2 cans Black Beans (15 Oz Can)
10 ounces, fluid American Beer
3 Tablespoons Fresh Chives, Chopped
2 Tablespoons Fresh Rosemary, Chopped
Oil, For Frying
1 Tablespoon Salt

1
1.
2
In a large soup pot over medium heat, saute three large onions, two whole bulbs of garlic, two green bell peppers, and one yellow bell pepper in oil with salt until soft.
3
Then remove from heat and set aside while you make the meatballs.
4
2.
5
Combine two pounds of pork hot Italian sausage (uncased), two pounds ground beef, two eggs, and bread crumbs in a bowl.
6
Shape into meatballs.
7
Brown meatballs in a frying pan over medium high heat and then add to chili.
8
3.
9
Seed and chop and then add two green, long hot peppers, six finger hot peppers, sixteen dried hot chilies, two jalapeno peppers, and ten cherry peppers into the chili.
10
4.Add the paprika and chili powder.
11
5.Add three cans of plum tomatoes, two cans of fire roasted tomatoes, and one can of diced tomatoes and green chilies.
12
6.
13
Strain, rinse, and add two cans of black beans and two cans of red beans.
14
Stir to combine everything.
15
7.
16
Let chili simmer for 1 1/2 hours.
17
8.At that point add beer, chopped fresh chives, and fresh rosemary.
18
9.Let chili simmer for 1 hour more before serving.

2136

kcal

Calories

Fat

182

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 whole Large Onions, Diced, 2 bulbs Garlic, Minced, 2 whole Green Bell Peppers, Cored And Diced, 1 whole Yellow Bell Pepper, Cored And Diced, and more.

Yes, Six Pack Pepper Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Six Pack Pepper Chili

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